Chef De Partie
Perdaman Global Services
- Perth, WA Cottesloe, WA
- Permanent
- Full-time
1. To ensure that you work to the standards laid down by the Executive Head Chef and the senior kitchen management team.
2. To ensure that all recipes are followed by the book in preparation for
service.
3. To assist the kitchen team and the Cottesloe beach hotel in ensuring that the apprentices receive comprehensive and relevant chef training and assist with menu planning.
4. To ensure that all foods are prepared with the greatest of care and Analyses sales and organizes kitchen preparation accordingly so
wastage is kept to a minimum.
5. Regularly monitor the staff for safety, hygiene, uniform and other standards set by the Company
6. To constantly check all sections throughout the shift ensuring section
Fridges are checked regularly for cleanliness, correct mis en place and stock rotation.
7. To maintain the highest level of cleanliness in the kitchen; including cool room, dairy, service fridges, bakery area. Entrances and exits to the kitchen and the ground floor kitchen.
8. To work on a section in the kitchen at any required time.
9. To assist in managing stock rotation and cleanliness in all walk in fridges.
10. To respond to comments with efficiency and respect to the senior chef on duty.
11. To consistently take notes thus enabling you to work up your own knowledge profile.
12. To ensure the kitchen is a secure and safe learning environment for the
Apprentices. Reporting any concerns regarding health, safety and hygiene or chef and/or trainee attitude or capability to the Executive Chef and Sous chef immediately.
13. To fully comply with uniform and grooming standards i.e. being well presented, clean informs, hair covered, representing the Company at all times.
14. To liaise with the senior members of the kitchen team when reporting for work and not to leave without informing a senior chef on duty.
15. To be responsible for the cleanliness and hygiene of your fridge and section at all times during your shift.
16. To cooperate fully with work carried out and recommendations made by Health and Safety Consultants.
17. To maintain the highest discipline in your attendance and to inform the senior chef on duty as early as possible if you cannot attend work or if you will be late for your shift.
18. Be aware of and deal with all guest complaints in accordance with the company policy.
19. Complete all paperwork accurately including the time sheets for payroll.
20. Liaise with sous chef in regards to ordering, receiving and storage of ingredients according to company policy.