About
A chef de partie is usually responsible for preparing one type of food within a kitchen and usually works under the direction of managing chefs to prepare, season, and cook menu items. They may also garnish the food, so it's important to ensure that dishes are presented in an attractive manner.
Duties and responsibilities:
• Manage a section within the kitchen.
• Ensure that dishes are prepared and cooked according to the specific restaurant standards.
• Ensure that stock is rotated and controlled within the specific section of the kitchen.
• 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 all menus and be able to explain dish descriptions.
• Ensure all policies, procedures, standards and guidelines are carefully adhered to.
• Ensure compliance with legal and house requirements for health and safety and food hygiene.
• General hospitality duties
The successful candidate will:
• Have previous experience in a Commis Chef or Chef De Partie role
• Fully understand how the role contributes to the success of the restaurant.
• Maintain a good level of understanding of the restaurant and hospitality industry.
• Communicate clearly, professionally and concisely.
• Work collaboratively with others in pursuit of team goals.
• Build effective and constructive relationships.
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