Chef de Partie

Responsibilities of a Chef de Partie at IHG

• 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.