Chef De Partie

Key ResponsibilitiesA. Food Preparation & Production

• Prepare and cook food as per standard recipes and presentation guidelines.
• Ensure consistency in taste, quality, portion size, and presentation.
• Manage daily mise en place for the assigned section.
• Ensure timely preparation and delivery of food orders.
• Follow menu specifications and standard operating procedures.

B. Section Management

• Independently manage the Continental kitchen section.
• Allocate daily tasks to Commis Chefs and kitchen helpers.
• Supervise food preparation and monitor team performance.
• Ensure smooth coordination with other kitchen sections.
• Maintain proper stock levels and communicate requirements to the Sous Chef.

C. Food Cost & Inventory Control

• Monitor portion control and minimize food wastage.
• Follow FIFO (First In, First Out) and FEFO (First Expiry, First Out).
• Check the quality and freshness of ingredients.
• Maintain proper storage and labelling of food items.
• Assist in stock-taking and inventory management.

D. Hygiene & Food Safety

• Maintain personal hygiene and grooming standards.
• Ensure cleanliness of workstations, equipment, and kitchen areas.
• Follow food safety and sanitation guidelines.
• Monitor food storage temperatures and expiry dates.
• Ensure compliance with kitchen hygiene SOPs.

E. Team Management & Training

• Guide and train Commis Chefs and kitchen helpers.
• Ensure discipline and teamwork within the section.
• Conduct daily task allocation and follow-ups.
• Support new employees in understanding kitchen SOPs.
• Report staff-related issues to the Sous Chef or Head Chef.

F. Coordination & Reporting

• Coordinate with the Sous Chef and Head Chef regarding daily operations.
• Communicate stock shortages and equipment issues.
• Report wastage, breakage, and operational challenges.
• Follow daily kitchen checklists and production plans.

3. Key Performance Indicators (KPIs)KPIPerformance StandardFood QualityConsistent taste and presentationFood PreparationTimely order executionPortion Control100% adherence to standard portionsFood WastageMinimum wastageHygiene100% compliance with hygiene SOPsFIFO/FEFO100% complianceInventoryAccurate stock managementTeam SupervisionEffective task allocationRecipe Compliance100% adherence to recipesGuest ComplaintsMinimum food-related complaints

• 4. Required Skills & QualificationsMinimum 2–4 years of experience in a professional kitchen.
• Experience in Continental cuisine.
• Strong knowledge of cooking techniques and kitchen operations.
• Knowledge of food safety, hygiene, and kitchen SOPs.
• Leadership and team management skills.
• Ability to work under pressure during peak service hours.
• Good communication and coordination skills.