Chef De Partie

Job Description

• Follow Head Chef and Sous Chef instructions, implementing them in own section.

• Prepare production plans and oversee daily production activities.

• Ensure timely production adjustments based on traffic or demand changes.

• Adhere to recipes, hygiene standards, and work procedures.

• Check and maintain kitchen machinery, ensuring proper use.

• Supervise date marking and monitor product expiration.

• Attend HACCP and ISO courses, applying standards to work.

• Train staff on updated techniques and technology.

• Organize and manage raw materials effectively.

• Support product development alongside Head and Sous Chefs.

• Assist in food layout and presentation setup.

• Provide temporary support to other units as needed.

• Manage inventory by ordering and rejecting non-standard raw materials.

• Perform other assigned tasks per operational requirements.

• Follow cybersecurity policies and handle classified data responsibly.

• Protect intellectual property and comply with copyright regulations.

• Use CATRION assets for business purposes, adhering to acceptable use policies.

• Obtain permits for visitors in sensitive areas as required.

• Report cybersecurity incidents as per company policy.

• Communicate effectively with Sous and Head Chefs to ensure smooth operations.

• Work efficiently under pressure with multitasking and time management skills.

• Ensure health and safety compliance, with HACCP credentials preferred.

Skills

• Having proper communication with colleagues.
• Flexibility for all Operational requirement’s needed.
• Accepting all the assignment given by their superiors and good teamwork.