Reporting to the Sous Chef, duties will include (but are not limited to) the following:

• The chef de partie of a section is the chef responsible for all aspects of that part of the kitchen.

• The chef will be responsible for cleanliness, staff controland ordering on each section.

• The prep will be completed to a satisfactory standard, prep lists will be completed and orders will be related to the Sous chef daily.

• As the chef on the section, you will be responsible for ensuring recipes are followed, and profitability is maintained.

• Relay any orders to Sous Chef before 10:30 am or 9pm

• Working with the kitchenhands, co-ordinate the stowing of deliveries,

  also to ensure all the orders have arrived and are checked off and

  signed.

• Assisting the chef with the cleanliness and organization of the kitchen

• Supervision of junior staff and training of new staff. We run a proactive

  kitchen, health and safety, cleanliness and hygiene issues should be

  looked for and addressed before they become problems.

• As the head of the section, you will be responsible the hygiene and

  cleanliness on your section.