Chef De Partie - CP

• Checks the quality of raw materials in his assigned area, as well as their storage, handling and usage. • Prevents food spoilage through daily checks and ensures that all incoming & outgoing food items are to the agreed standard. • Keeps the Chef de Partie informed of all aspects of his assigned section, including equipment, working environment, staff problems and department relations. • Ensures that all kitchen Mise en Place is prepared according to production plan. • Assists Chef de Partie in creating and developing new dishes and recipes by keeping up with the latest market trends. • Has full knowledge of all menus being offered in the respective kitchen at any one time. • To ensure constant rotation of all stocks in the kitchen. • To ensure highest standards of hygiene are always adhered to throughout Food preparation. • Responsible for the cleanliness of respective section. • Ensure all equipment is being maintained and cleaned regularly. • Always keep work station clear, clean and tidy. • Ensures Mise en Place is prepared according to production & business needs. • Assists in other food production areas as and when assigned. • Perform any other duties as required by the Executive Chef, Executive Sous Chef from time to time. • Co-operate with the company to achieve compliance with FLS legislation • Take moral and legal responsibility for conducting themselves in their work so they do not expose themselves or others to risk • Read, understand, and implement the relevant sections of the FLS Policy • Sign the Employees' Declaration having read and understood the relevant sections of the FLS Policy • Not promote or participate in horseplay, pranks, or practical jokes, which may result in an accident or injury • Not intentionally or recklessly interfering with anything provided in the interests of safety • Make careful use of safety equipment, such as gloves, goggles, aprons, overalls, shoes, and so on • Return safety equipment to its designated storage area after use, and reporting any equipment damage to the supervisor • Take reasonable care when storing, handling, and using chemicals and dangerous substances, lifting and carrying, and using or cleaning dangerous work equipment, including machines • Not undertake any activity which compromises their personal FLS, or the FLS of others • Report all accidents, dangerous occurrences, or hazards, no matter how minor, to the supervisor or Heads of Department.