Chef De Partie

· Ensure that all food in the given section is prepared in accordance with established recipe cards and methods.

· Listen to, take heed of, and learn from the advice given by senior chefs.

· Communicate with the relevant Sous Chef/Head Chef in a timely manner to ensure sufficient quantities of ingredients for the required mise en place.

· Taste all dishes and mise en place to ensure correct flavour and seasoning, checking with Head Chef/Sous Chef.

· Plate dishes to the required portion control and visual standard before sending them into the club for service.

· Ensure appropriate levels of production in direct relation to the level of business.

· Keep the kitchen organised and clean by following correct procedures to meet statutory food hygiene and food safety standards.

· Handle and maintain all equipment and utensils in the section correctly.

· Participate in menu planning by making appropriate suggestions.

· Coach employees in the section on the "clear as you go" method of working.

· Avoid mistakes by regularly checking standards and requirements with the senior team.

· Ensure the kitchen is run to a consistently high standard in the Head Chef’s absence.

· Ensure all equipment and utensils in all sections are correctly handled and maintained.

· Store mise-en-place and foodstuffs correctly at all times with accurate preparation date and use-by date labels in line with Food Safety policies.