Chef De Partie

Chef De Partie

Responsible to: Chef Manager/Sous chef

Purpose of job:

A Chef de Partie runs a specific section in a kitchen, and report to the Sous Chef.

The role is made up of many varying responsibilities including:

• Preparing, cooking and presenting high quality dishes within the speciality section
• Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
• Preparing meat and fish
• Assisting with the management of health and safety
• Assisting with the management of food hygiene practices
• Managing and training any Commis Chefs
• Monitoring portion and waste control
• Overseeing the maintenance of kitchen and food safety standards

Qualifications:

• City & Guilds 706/1 | 706/2 Catering
• NVQ Level 2
• Level 2 Food Safety Training
• Level 2 Health and Safety Training
• Minimum 1 year relevant experience
• Awareness of manual handling techniques
• Awareness of Control of Substances Hazardous to Health Regulations (COSHH) and chemical safety
• Experience of kitchen equipment
• Experience of dangerous equipment such as knives
• Understandable level of English spoken and written

Desirable Skills:

• Knowledge and ability to run a section
• Ability to work without close supervision
• Ability to manage Commis Chefs
• Ability to produce good quality food in all sections Good oral communication
• Team management skills
• High level of attention to detail
• Good level of numeracy
• Enthusiasm to develop your own skills and knowledge plus those around you
• Adaptability to change and willingness to embrace new ideas and processes
• Positive and approachable manner
• Team player qualities