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CHEF DE PARTIE Job Description
Job Title: Chef De Partie
Department: Food & Beverage Dept
Reporting To: Executive Chef, Head Chef, Sous Chef(s)
Responsible for: All subordinate kitchen staff
Liaises with: Store-man, All back of the house staff
Prepared By: Human Resources Dept
Prepared Date: March 2014
Approved By: General Manager
JOB RESPONSIBILITIES & DUTIES
• To ensure that all stocks are kept under optimum conditions
• To ensure that all mise-en-place is always freshly prepared and on time
• To ensure that all dishes are being prepared to the correct recipe and to the correct
quantity
• To ensure that all dishes reach the hot plate or passe correctly garnished, the correct
portion and size, presented on the correct serving dish in the prescribed manner
• To ensure that his section is being kept clean and tidy at all times
• To ensure that junior chefs and trainees receive the right training and optimum guidance
• To ensure that any anticipated shortages are communicated promptly to the sous chef or
head chef
• To ensure that no horseplay is allowed in his section and that all staff under his control
are treated fairly and with courtesy
• To deputise in the sous chef's absence and take charge of the kitchen when directed to
do so
• To attend training courses and seminars as and when required
• To strive to study management subjects in preparation for future advancement
LANGUAGE SKILLS
Ability to speak, read, analyse, and interpret standard of performance manuals, technical
procedures, manuals or statutory regulations.
EDUCATION and/or EXPERIENCE
• Formal Training in Culinary Arts
• Must have at least 4 years practical culinary experience
• Food and wine knowledge and creativity
COMPUTER SKILLS
Working knowledge of various computer software programs including, but not limited to,
Word-processing, spreadsheets, and email.
CERTIFICATES, LICENSES, REGISTRATIONS
Certificate of completion from trade school
PHYSICAL DEMANDS
While performing the duties of Chef De Partie, the employee is regularly required to talk or
hear. The employee is occasionally required to stand; walk; sit; use hands to finger,
handle, or feel; reach with hands and arms; and stoop, kneel, or crouch. The employee
must occasionally lift and/or move up to 24KG. Specific vision abilities required by this job
include close vision and distance vision.
WORK ENVIRONMENT
While performing the core functions of Chef De Partie, the employee is usually indoors, in
a controlled environment, and experiences moderate noise levels in the working
environment.
____________________________________________________ Print Name
____________________________________________________ Signature
____________________________________________________ Date

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Chef De Partie Job Description

  • 1. CHEF DE PARTIE Job Description Job Title: Chef De Partie Department: Food & Beverage Dept Reporting To: Executive Chef, Head Chef, Sous Chef(s) Responsible for: All subordinate kitchen staff Liaises with: Store-man, All back of the house staff Prepared By: Human Resources Dept Prepared Date: March 2014 Approved By: General Manager JOB RESPONSIBILITIES & DUTIES • To ensure that all stocks are kept under optimum conditions • To ensure that all mise-en-place is always freshly prepared and on time • To ensure that all dishes are being prepared to the correct recipe and to the correct quantity • To ensure that all dishes reach the hot plate or passe correctly garnished, the correct portion and size, presented on the correct serving dish in the prescribed manner • To ensure that his section is being kept clean and tidy at all times • To ensure that junior chefs and trainees receive the right training and optimum guidance • To ensure that any anticipated shortages are communicated promptly to the sous chef or head chef • To ensure that no horseplay is allowed in his section and that all staff under his control are treated fairly and with courtesy • To deputise in the sous chef's absence and take charge of the kitchen when directed to do so • To attend training courses and seminars as and when required • To strive to study management subjects in preparation for future advancement LANGUAGE SKILLS Ability to speak, read, analyse, and interpret standard of performance manuals, technical procedures, manuals or statutory regulations. EDUCATION and/or EXPERIENCE • Formal Training in Culinary Arts • Must have at least 4 years practical culinary experience • Food and wine knowledge and creativity COMPUTER SKILLS Working knowledge of various computer software programs including, but not limited to, Word-processing, spreadsheets, and email. CERTIFICATES, LICENSES, REGISTRATIONS Certificate of completion from trade school PHYSICAL DEMANDS While performing the duties of Chef De Partie, the employee is regularly required to talk or hear. The employee is occasionally required to stand; walk; sit; use hands to finger, handle, or feel; reach with hands and arms; and stoop, kneel, or crouch. The employee must occasionally lift and/or move up to 24KG. Specific vision abilities required by this job include close vision and distance vision.
  • 2. WORK ENVIRONMENT While performing the core functions of Chef De Partie, the employee is usually indoors, in a controlled environment, and experiences moderate noise levels in the working environment. ____________________________________________________ Print Name ____________________________________________________ Signature ____________________________________________________ Date