Chef de Partie

Manage a section within the kitchen with the assistance of Commis and Apprentice Chefs.
Ensure that dishes are prepared and cooked according to the specific restaurant requirements.
Managing the development and supervision of the Commis and Apprentice Chefs, ensuring they are fully trained and understand their duties.
Ensure that stock is rotated and controlled.
Ensure the cleaning schedule is adhered to and that cleaning tasks are delegated as appropriate.
Ensure full understanding of the functional administration of the restaurant.
Maintain a detailed knowledge of the full menu and changing specials.
Ensure compliance with legal requirements of food hygiene regulations.
Ensure all policies, procedures, standards and guidelines are carefully adhered to.

Have previous experience in a Demi or Chef de Partie role, preferably within a hatted restaurant or 5-star hotel.
Fully understand how the role contributes to the success of the restaurant.
Maintain a good level of understanding of the restaurant and hospitality industry.
Lead by example and build effective and constructive relationships.
Communicate clearly, professionally and concisely.
Work collaboratively with others in pursuit of team goals.