Chef De Partie Job

Key responsibilities:

1. Prepare and oversee daily food production to meet Naturals' standards, ensuring quality and adherence to recipes.
2. Coordinate with the Executive Chef to estimate daily production needs and ensure food quality.
3. Supervise junior chefs or commis, guiding and training them to maintain high standards and efficiency.
4. Ensure the highest levels of guest satisfaction by consistently delivering quality food and service.
5. Implement and enforce standard procedures and policies for food preparation, storage and sanitation.
6. Maintain kitchen equipment by operating and promptly reporting any malfunctions.
7. Monitor food inventory and storage to uphold freshness and quality, checking expiry dates regularly.
8. Take personal responsibility for hygiene, safety and cleanliness, setting an example for the team.

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