WHAT IS THE DUTIES OF CHEF DE PARTIE??

DUTIES OF CHEF de PARTIE


A chef de partie assists his/her superior in maintaining the highest standard of quality infood preparation by following standard recipes and high level of hygiene standards main tained as per the hazard analysis and critical control points (HACCP) standards in his/her area, in order to maximize guest satisfaction and profitability in an atmosphere of high employee morale. The specific responsibilities of a chef de partie are to:


1. Ensure prompt and accurate service by all kitchen staff under his/her control, to all the customers to achieve a high level of customer satisfaction.

2. Be responsible for implementing hotel standards on food quality, preparation, and
    presentation in his/her section/shift.

3. Recommend changes in systems and procedures to increase efficiency and improve service levels.

4. Recommend changes in menu at the time of new menu by introducing presentation 

5. Ensure that the hygiene and cleanliness of the kitchen area is maintained as per
new dishes/predetermined standards.

6. Be responsible for controlling food wastage, without compromising on food quality. 

7. Ensure proper security and safety of raw and cooked food, and equipment by proper
storage. 

8. Make sure that all the kitchen equipment is operated, maintained and stored properly and is safe to use.

9.Check that all the kitchen records are maintained properly at all times.

10. Ensure that organizational policies and standards are adhered to by all in the department 1 Ensure availability of ingredients in the kitchen, at all times, in order to prompt service provide a

12. Assist the chef de partie sous chef in implementing standards set by executive chat
an food quality, preparation, and presentation in his/her section

 13. Assist the sous chef and higher authorities to define the organization of work within his/her kitchen department including assignments, time schedules, and vacations 

14. Control food wastage without compromising on food quality

15. Check that inter kitchen food transfers are accurate and conform to hotel policy

16. Ensure proper mise en place in his/her production sections for speedy preparation and service. 

17 Make sure that hygiene and cleanliness of the kitchen area/equipment is maintained
as per predetermined HACCP standards.

18. Discuss production planning with his/her commis, demi chef de partie, and concemed higher kitchen authorities.

 19. Ensure all the company SOPs are followed by all the team members.

20. Make sure that cleaning schedules by kitchen stewarding department are being
followed in timely manner 

21. Ensure par level of dry stores and perishables are maintained on daily basis, and also ensure of correct store requisitioning

22. Receive daily requirement from storeroom and get it checked and duly signed by his her senior kitchen executive

23. Recommend quality status on all the products in his/her kitchen to senior authority
and rectify it as soon as possible.

24. Register complaints regarding improper machinery functioning, or employee' il behaviour to his/her kitchen executive.

25. Brief his/her team members on menu changes or introduction of new ingredients
new dishes on the menu.

26. Provide functional assistance to all subordinates and peers of various kitchens. 

27. Ensure excellent relations and professionalism amongst all staff in his/her kitche and with related departments.

28. Maintain appropriate and professional communication with all the team members all given times.

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