Job Purpose: As a Chef de Partie,
As a Chef de Partie, you are responsible for food preparation, inventory control, and ensuring accurate ordering and receiving. You support smooth kitchen operations by organizing work and assigning tasks, while following all company procedures and safety standards.

Duties and Responsibilities: 

Ensure that refrigerators, freezers, and storage areas are clean and organized according to the FIFO system (using older stock before newer stock).
Receive orders and verify their quantities, weights, and expiry dates, and match them with the required invoices.
Follow up on cleaning and sanitizing walls and work surfaces after each use (“clean as you go”) according to internal policies, and maintain cleanliness of your workstation.
Adhere strictly to company recipes and operating procedures without compromise.
Maintain overall cleanliness of the area and clean floors as needed.
Ensure proper unloading of deliveries and correct arrangement of items.
Store ingredients in accordance with food safety regulations and the FIFO system (using older stock before newer stock).
Ensure that all prepared items in the central kitchen are labeled with daily production dates, and that they are stored in designated areas according to company policy.
Report any damaged or defective equipment to the supervisor.
Ensure waste is disposed of regularly and monitor staff to empty it promptly.
Carry out any tasks assigned by the supervisor within the scope of work.
Comply with the company uniform policy, personal hygiene standards, and grooming requirements (beard and hair).