The chef de partie must follow
the correct recipes and method of preparation. He must always taste soups,
sauces and all dishes before service.
Being in charge of production, the chef de partie must
ensure that the food cost is always achieved by: -
Controlling production in line with the volume
Ensuring efficiency in production.
Controlling quality of the ingredients.
Minimizing wastage through spoilage and/or wrong
and co-operation: -
The chef de partie must emphasize
the need for all the team players irrespective of their different departments
and responsibilities, to work together and assist each other, all aiming at one
goal – Customer Satisfaction.
The chef de partie must oversee
the implementation and practice of proper hygiene in the whole kitchen.
He/she must also keep a close eye
and deal very firmly with the offenders.
Menu planning: -
A chef de partie must work very
closely with the head chef and the Sous chef in developing specials and
planning menus for different occasions. The chef de partie must be focused and
creative. He/She must source for ideas
through books, magazines, eating out, discussions, exchange programs etc.
The chef de partie must teach and
train by example and must be a role model to his/her juniors as well as those
planning to be professionals.
In addition to the above the Chef de partie may be given
such other duties, as the Executive Chef may deem necessary.
Academic and Professional Qualifications
in Food Production, Culinary Arts or a related field
in Microsoft Office Applications
have sound knowledge of food production and kitchen management
with cost control reports
of stock control system
- 2-3 years working experience in Food
- At least 1 year in a supervisory role in the