Chef de Partie

Role Overview

Chef de Partie at IHG Hotels & Resorts. Location not specified in source.

Role Purpose

Manage a designated kitchen section to ensure food quality, safety, and compliance with production standards while maintaining hygiene and equipment standards and supporting the Executive Chef and kitchen team.

Key Responsibilities

Quality & Standards

• Check the quality of raw materials in assigned area, including storage, handling and usage.
• Prevent food spoilage through daily checks and ensure all incoming and outgoing food items meet agreed standards.
• Maintain full knowledge of all menus offered in the kitchen at any one time.
• Ensure constant rotation of all stocks in the kitchen.
• Ensure highest standards of hygiene are adhered to throughout food preparation.

Mise en Place & Production

• Ensure all kitchen Mise en Place is prepared according to production plan.
• Ensure Mise en Place is prepared according to production and business needs.
• Assist Chef de Partie in creating and developing new dishes and recipes by keeping up with latest market trends.
• Assist in other food production areas as assigned.

Section Management

• Keep Chef de Partie informed of all aspects of assigned section, including equipment, working environment, staff problems and department relations.
• Maintain responsibility for cleanliness of respective section.
• Ensure all equipment is maintained and cleaned regularly.
• Keep work station clear, clean and tidy.

Health, Safety & Compliance

• Ensure compliance with FLS legislation.
• Take moral and legal responsibility for conducting themselves in work so as not to expose themselves or others to risk.
• Read, understand and implement relevant sections of FLS Policy.
• Sign the Employees' Declaration having read and understood relevant sections of FLS Policy.
• Not promote or participate in horseplay, pranks or practical jokes that may result in accident or injury.
• Not intentionally or recklessly interfere with anything provided in the interests of safety.
• Make careful use of safety equipment, including gloves, goggles, aprons, overalls and shoes.
• Return safety equipment to designated storage area after use and report any equipment damage to supervisor.
• Take reasonable care when storing, handling and using chemicals and dangerous substances, lifting and carrying, and using or cleaning dangerous work equipment and machines.
• Not undertake any activity that compromises personal FLS or the FLS of others.
• Report all accidents, dangerous occurrences or hazards, no matter how minor, to supervisor or Heads of Department.

General Duties

• Perform any other duties as required by Executive Chef and Executive Sous Chef from time to time.