Chef De Partie

Job Brief

You will manage and organize the mise en place for your respective section, producing the highest food quality at all times.

DUTIES AND RESPONSIBILITIES :

• Supervise and control the work of the kitchen personnel in your section and assist with overseeing the daily operation of the kitchen.
• May be replacing the sous chef when absent.
• Maintain a high standard of all food preparation and service according to the standards required by the management
• Ensures that all food of the section respects at all times the hygiene standards in force in the resort
• Inspects areas daily and ensures that standards of cleanliness and order of areas are respected
• CDP is personally in charge of the order, cleanliness of his section, including related refrigerators and cold rooms
• Ensures that wastage and spoilage is controlled in the section. Immediately reports any non-conformance to sous chef
• Must inform the sous chef or Chef de Cuisine of any HR issue in the section
• Participates in technical training related to the outlet. May be asked to assist in producing all relevant documents related to training matters.
• Ensures that all section team members follow kitchen P&Ps and SOPs and respect CES procedures.
• Prepares food requisitions for the section and submits to the sous chef
• May be asked to participate directly in activities related to fire safety, first aid, or other security-related matters
• Ensures that HACCP standards are followed with consistency in the section
• Records temperatures of the section according to HACCP standards

• Contact: Recruitment Team
• Reference: CatererGlobal/CTG-CONST-4421
• Job ID: 99996089