Chef De Partie

Description:

As a Chef de Partie at Fino Seppeltsfield you are responsible for establishing and maintaining exceptional levels of food preparation and service through all sections of the restaurant kitchen.

You will oversee and maintain kitchen procedures relating to stock control; staff performance and training; food and kitchen hygiene and menu development.

You will ensure the Fino kitchen operates efficiently and profitably while upholding the high standards and ethos established by the Fino directors and senior managers.

In the absence of the Sous Chef and Head Chef you will take responsibility for the management of all kitchen operations.

You will at all times endeavour to create a safe work place for all Fino staff.

Major Duties:

• The preparation and service of the Fino menu as instructed and to the standard laid out by the Sous Chef and Head Chef.
• Setting up, packing down and maintaining your allocated section in a satisfactory and timely manor.
• Ensuring mise en place and stock is managed as instructed and to the standard laid out by the Sous Chef and Head Chef.
• Assist with the management, monitoring and training of Commis Chefs, Apprentice Chefs and Kitchen hands in line with proper kitchen procedures and protocol.
• Accurately implement the ordering and receiving of stock in line with proper kitchen procedures.
• Maintain and monitor hygienic food handling practices and kitchen cleanliness in accordance with Fino procedures and protocols, and standard industry practice.
• Adhere to staff guidelines contained in your Fino induction and information package.
• Partake in monthly performance appraisals with the Sous Chef and/or Head Chef
• Work closely with all sections within the kitchen to ensure clear and timely communications.
• Monitor restaurant reservations and upcoming functions.
• Ensure clear and professional communication between Kitchen and Front of House at all times.
• Always maintain a professional attitude and manner.
• Do not deal with problems relating to either kitchen or food and beverage outlets in front of unconcerned staff. Issues/problems are to be addressed promptly, discretely and with appropriate staff.
• Manage and control kitchen service and kitchen operations at the instruction of the Sous Chef and/or Head Chef or when required.
• Ensure the safety of yourself, other staff and patrons at all times.
• Ensure all staff are treated with respect and Fino restaurant stays a safe and enjoyable workplace.
• Perform any related duties as assigned or as necessary.