Chef de Partie - Grill Section

Operational Responsibilities

1. Prepare, cook, and present dishes to the highest standard.
2. Manage, mentor, and train Demi-Chef de Parties and Commis staff.
3. Monitor portion control and minimize waste to maintain profitability.
4. Participate in the training and development of junior kitchen staff.
5. Maintain consistent food quality to ensure all dishes meet company standards.
6. Ensure all products are prepared and delivered according to operational methods and hygiene regulations.
7. Maintain cleanliness and proper maintenance of all kitchen equipment before, during, and after service.
8. Open and close the kitchen in the absence of Sous or Junior Chefs, under the supervision of the on-duty manager.
9. Rotate and store all stocks under optimal conditions.
10. Ensure that all mise en place is freshly prepared and ready on time.
11. Support team activities and assist in other duties as required.
12. Attend training courses or seminars as required.
13. Report all potential or actual hazards immediately to upper management.

Health & Safety Responsibilities

1. Maintain the highest standards of hygiene, cleanliness, and sanitation in the kitchen.
2. Assist Junior Sous Chef and Sous Chefs in tracking HACCP records.
3. Ensure Demi Chefs follow proper food hygiene standards and comply with health and safety regulations.

Communication Responsibilities

1. Demonstrate excellent verbal communication skills.
2. Communicate effectively with all members of the kitchen team to ensure smooth operations.