Chef De Partie
Lemici, Italian Restaurant
Total years of experience :14 years, 3 Months
Creating recipes and preparing meals.
Making/preparing sweets and pastries.
To monitor stock movement, to ensure stock security.
Planning menus and determining serving sizes.
To understand and be aware at all times of food costs and percentages and understand how daily departmental costs influence profit and loss results.
Kitchen organization and staff management.
Ordering supplies and supervising kitchen operations
Maintain cleanliness and proper rotation of product in all chillers
Minimize wastage/ spoilage
Creating recipes and preparing meals.
To monitor stock movement, to ensure stock security.
Planning menus and determining serving sizes.
To understand and be aware at all times of food costs and percentages and understand how daily departmental costs influence profit and loss results.
Kitchen organization and staff management.
Ordering supplies and supervising kitchen operations
Maintain cleanliness and proper rotation of product in all chillers
Minimize wastage/ spoilage
Complete assigned tasks in a efficient and timely manner
Ensure the proper hygiene inside the kitchen
To assist with the provision of training and development for department staff in kitchen procedures.
To ensure knowledge of the product is maintained and communicated to all relevant personnel.
To work with the Sous Chef to ensure the mis en place is completed.
To report any maintenance issues to the Head Chef immediately.
To comply with the conditions of the food hygiene policies.
To be flexible and willing to help other departments at busy times if required.
Creating recipes and preparing meals.
To monitor stock movement, to ensure stock security.
Planning menus and determining serving sizes.
To understand and be aware at all times of food costs and percentages and understand how daily departmental costs influence profit and loss results.
Kitchen organization and staff management.
Ordering supplies and supervising kitchen operations
Maintain cleanliness and proper rotation of product in all chillers
Minimize wastage/ spoilage
Complete assigned tasks in a efficient and timely manner
Ensure the proper hygiene inside the kitchen
To assist with the provision of training and development for department staff in kitchen procedures.
To ensure knowledge of the product is maintained and communicated to all relevant personnel.
To work with the Sous Chef to ensure the mis en place is completed.
To report any maintenance issues to the Head Chef immediately.
To comply with the conditions of the food hygiene policies.
To be flexible and willing to help other departments at busy times if required.
Attend daily shift briefings to kitchen colleagues
Promote a Fun/ Professional and Disciplined work environment
Ensure storeroom requisitions are accurate to minimize repeat visits
Perform tasks to the standards & expectations set forth
Promote Health and Safety at all times
Ensure proper hygiene
Complete all grooming, spot check and temperature control sheets as required
Maintain cleanliness and proper rotation of product in all chillers
Minimize wastage/ spoilage
Complete assigned tasks in a efficient and timely manner
Act as an extension of kitchen managers to communicate food consistency & quality
Daily checks of all mis en place to ensure freshness & quality standards
Assign and follow - up tasks as dictated by business volumes and supervisors
Actively seek tools for self growth and development
Performs any other reasonable duties as required by the department head.