Chef De Partie

Responsible for the efficient production of food to agreed SOPs within the relevant area

To plan, prepare and produce products to the standards agreed in the relevant SOP manual.
To ensure that the company’s reputation for excellent food and service is maintained with clients and customers. 
To control portion size and record waste
To follow recipes as set out in the SOP manual in order to keep track of allergens. 
To label food with allergen information where required
To maintain records relating to food production activities on the Food Alert system
To ensure Health and Safety and Food Safety Standards are maintained in line with company policy on the Mobaro system. 
To follow instruction from the Head chef
To take responsibility for contributing towards your own development with the guidance of your manager and attending training courses as identified. 
To show commitment to company values in all aspects of your role. 
To act as a positive ambassador for the business. 
To attend to any reasonable request