Chef de Partie

 Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index.Responsible for completing the daily checklist regarding mise-en-place and food storage.Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Director of Culinary.Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and to follow up and ensure the necessary work has been carried out.Keep the section clean and tidy.Pass all information to next shiftAccidents and sickness to be written in log Book and report to the Director of Culinary/Sous Chef.Check Commis Chefs on his/her section:  e.g. regarding personal hygiene.Assist the Chef de cuisine in composing new recipes and menu ideas.Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety.The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate