Paul John Melindo

As a chef de partie you get to oversee a section of hthe kitchen, be it pastry, butchery, fish, sauces, vegetables and so on. This is why the job is sometimes called a station chef or line cook. In large kitchens, you usually get help from a demi-chef de partie, commis or trainee chef.

Operates as the assistant to a sous chef, this means that as much Responsibility as a sous chef has, the junior sous chef shares in it. Responsible for the majority of the duties and responsibilities of the chef, such as inventory, kitchen staff management and food preparation.

Falla Restaurant, you’re the leader of the pack when it comes to food preparations and presentations. You’re the team leader on line. Once we received orders from the manager our task is to prepare and organize the flow of the production and we are keen on food cost and food safety.

Responsibilities

•Ensure that all stocks are kept under optimum conditions.
•Ensure that all mise en place is always freshly prepared and on time.
•Ensure that all dishes are being prepared to the correct recipe and correct quantity.
•Ensure that all dishes reach the hot plate or passé correctly garnished, presented on the prescribe serving dish in the prescribe manner while using the correct portion and size.

The main responsibilities of a Matto Chef De Partie are Production of food items, their quality and quantity, and successful operation of their own part of the kitchen operatioin.

Responsibilities

•Check all deliveries and Stores it accordingly.
•Check the quality and quantity/ weight of raw materials received, and that they adhere to brand standards/ conditions to HACCAP standards.
•Follow food hygiene and safety practices in all food preparation.
•Implement all food hygiene practices/regulations when dealing with food.
•Responsible for ensuring cleanliness and sanitation of food preparation area.

Receive, Store, Cook and Prepare all food outlet standard.

Responsibilities

•Ensure that any anticipated shortages are communicated promptly to the sous-chef or executive chef.
•Distribute duties among employees in coordination with the sous-chef
•Check the quality and quantity/ weight of raw materials received, and that they adhere to brand standards/ Make sure
•Make sure all food items are stored according to the set standards, and are coded and labeled appropriately.
•Come up with new uses for food leftovers, ensure a proper handover to the next shift and participate in daily briefing and debriefing.