Chef de Partie
Foodie Brands
Total des années d'expérience :0 years, 9 Mois
Preparing (marinating, butchery, sauces, and so on), cooking and presenting dishes within my specialty.
•Helping the sous chef and head chef to develop new dishes and menus.
•Ensure adequacy of supplies at the cooking stations.
•Carry out any other duties as required by management.
Determine how food should be presented and create decorative food displays.
•Estimate amounts and cost of required supplies, such as food and ingredients.
•Inspect supplies, equipment, and work areas to ensure conformance to established standards.
•Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
•Monitor sanitation practices to ensure that employees follow standard and regulations.
•Analyze recipes to assign prices to menu items, based on food, labor and overhead cost.
•Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
•Cook and directly supervise the cooking of items require skillful preparations.
Maintain all food service inventories at the central kitchen.
•Plan and place all food service related orders, ensure proper receiving, storage, and rotation of products to comply with Ministry of Health Standards.
•Minimize waste and maximize through usage of food through careful ordering, proper and well organized storage, use proven recipes, and creative use of leftover food.
•Ensure that the food service vision and goals are being met.
•Establish portion sizes, test new recipes and file recipes for all new menu items in the recipe books.
•Train and oversee staff to ensure safety sanitation in food preparation areas.
•Ensure all equipment is kept clean and in good working condition.
• Ensure proper receiving and food transmittal procedures according to SOP’s Food Inventories: Signage and labels, recipe books, job responsibilities and kitchen procedures.
-Batch 7