JOB DESCRIPTION

Job Title:

Chef de Partie

Job Grade:

2

Responsible to:

Head Chef

Overall Objective: Prepare, cook and serve meals that meet the standards set by the Head Chef

Essential Job Functions

Food Production

1.  Help create, prepare and cook the assigned dishes as per recipe specification
2.  Participate in the development and design of seasonal menus
3.  Assess all dishes before leaving kitchen for taste, presentation, and food quality
4.  Control food cost with minimum wastage including correct food preparation and handling

of leftover food items

5.  Ensure safety and security is adhered to at all times
6.  Maintain personal tidy appearance and works in a hygienic manner
7.  Keep control of their responsible station and report low stock levels to shift supervisor
8.  Be fully aware of all health, safety and security issues associated with work area
9.  Understand and be aware at all times of food costs and percentages and understand how

daily departmental costs influence profit and loss results

10. Ensure minimum wastage by correctly handling surplus food after service
11. Assist at private dinners as required

Quality

1.  Ensure work station and kitchen environment, e.g. stores, fridges are spotlessly clean
2.  Complete quality control checks according to HACCP regulations
3.  Perform cleaning tasks as per schedule and record
4.  Adhere to uniform, personal hygiene and appearance standards within the kitchen and

servery areas

5.  Assist in the control of food costs as directed, trained by senior chefs
6.  Conducts quality checks of goods received, proper storage of raw and cooked foodstuffs

in compliance with food hygiene requirements

Supervision

1.  Assist with training of junior chefs and their development within the kitchen team

Communication

1.  Teach junior chefs and apprentices new skills
2.  Help maintain effective communication within the kitchen and assist in resolving problems
3.  Maintain effective working relationship with food and beverage management and other

departments

4.  Be customer-oriented and able to converse with diners
5.  Maintain a detailed knowledge of the full menu and be able to explain dish descriptions

including allergens

6.  Report all machinery faults e.g. coolers/freezers and promptly inform senior chef on duty

(e.g. call-out, visual check of trip switch/fuse)

Authorised: Head of Catering Services

     Date: January 2026

Chef de Partie – January 2026