Chef de Partie at The Providence Hotel

• Prepares and properly garnishes all food orders as they are received in accordance with menu specifications, insuring proper plate presentation
• Prepares sauces, soups and hot entrees; controls the positioning and rotation of foods and ensures proper plate presentation
• Sets up for lunch and dinner by ensuring proper amounts are in place for forecasted covers, special functions and all reservations
• Adheres to Hospitality standards of food quality, preparation, recipes, and presentation
• Orders adequate supplies for own section, and sets up “mis-en-place” for section
• Supervises the proper set-up of each item on menus and insures their readiness
• Works with Chefs to ensure seasoning, portions, and appearance of food
• Stores unused food properly
• Ensures that food from own section is delivered on time
• Follows proper safety, hygiene, and sanitation practices
• Ensures readiness and makes priorities in case of last-minute changes to reservations
• Maintains an exact record of preparation, cooking and presentation specifications of all dishes produced in the section in a file which is kept at the section at all times for reference
• Confers closely with the Sen. Chef de Partie and takes every opportunity to become familiar with all aspects of his or her position, in order to be ready to fill in whenever required
• Co-ordinates job tasks with staff in own section
• Helps employees to achieve optimum quality
• Knows how to follow applicable laws regarding food safety and sanitation
• Recommends better preparation procedures to Sen. Chef de Partie
• Checks the restaurant reservations regularly
• Attends meetings and training required by the Sous Chef
• Accepts flexible work schedule necessary for uninterrupted service to the food production function
• Maintains own working area, materials and company property clean, tidy and in good shape
• Continuously seeks to endeavour the knowledge of own job function
• Is well updated on, and possesses solid knowledge of the following:
• Hotel fire, bomb and emergency procedures
• Hotel health and safety policies and procedures
• Restaurant corporate marketing and promotional programmes
• Restaurant guests generating high business volume

Responsible Business: 

• Show involvement and be interested in environmental and/ or social issues by participating in Responsible Business hotel and departmental activities
• Ensures the “Clear as you Go” and “Pick as you Drop” method of working