Deepika Singh

The duties of the Chef de Partie include but are not limited to the following:

• Assisting the Head Chef with day to day running of kitchen operations

• Prepare the menus items as required in a timely manner and strictly in accordance with the recipe and quality standards. For example: 2 meats and 2 vegetarian, vegetables to match meats, plus rice

• Follow any new menu changes requested and any working methods for new menus, daily specials and promotions

• Produce consistently high quality, fresh and nutritious food whilst ensuring a high standard of presentation

• Ensure the service counter is replenished throughout service

• Check and replenish the salad bar for next meal 28

• Ensure all food for the dining hall and or functions is ready to be delivered on time

• When required prepare salads and meats for sandwich bar ready for next morning

• Receive stock when delivered, check it against invoice, sign invoice then put stock away in correct areas

• Prepare for the next day as instructed

• Implement portion control and stock control

• Check the cool rooms, ensure they are tidy, remove any empty boxes or crates

• At the end of service remove food from bain-marie, place food into small containers and place in cool room, clean the bain-marie

• Remove salads from salad bar and place them into smaller containers

• Advise Catering Manager of any shortages or impending shortages of food stocks

• Clean down benches and equipment, turn off ovens, steamer etc.

• Operate all equipment, appliances and machines properly and safely

• Delegate tasks to kitchen staff

• Supervise junior staff members in cooking and preparation of foods

• Assist in maintaining focus in personnel training of new and current staff, work on standard operation procedure (SOP) improvement and continuous improvement in all other areas • Actively participate in kitchen meetings to maintain continuous improvement of kitchen operations, achieve goals and maintain smooth communication

• Regularly check on all equipment belonging to the department to ensure they are in good working order

• Understand, practice and promote the team's working methods at all times to achieve the mission and objectives and the overall standards of the department

• Anticipate customer needs and provide a friendly, efficient service which will encourage repeat custom

• Carry out any other duties as assigned.

• Handling larder section and pan section
• Cooking pastas and Helping chef in cooking main dishes
• Making salads as doing final platting for Dish
• Doing all prep work making of sauce, cutting marinating
• Allocation work to kitchen hand
• Ensuring quality of ingredients and correct food storage.

• Duties and responsibilities:
   Unpacking or opening; inspecting and checking vegetables, fruits, meat and others ingredients before storing
  them in refrigerator or freezer. Preparing, cleaning and cutting food including vegetables, lamb, poultry and
  fish etc in desired size and pieces.
   Following procedures in relation to food handling, personal and general hygiene, and typical hygiene control in
  the hospitality industry.
   Following workplace hygiene procedures which include evaluating and preparing himself to prevent general
  hazards in handling the food, linen and laundry and garbage that are major sources of contamination, cross-
  infection and food poisoning.
   RESTUARANT Entrée includes samosa, onion bhaji,aloo mutter ki tikki, paneer tikka, tandoori chicken wings,
  chicken garlic dhania kabab, lamb seekh kabab, tandoori fish tikka, garlic chilli prawns, Chicken tikka,etc.
   Making breads and choosing right fillings, flavors according to customer needs such as: Plain Naan, Garlic
  Naan, chilli Naan, tandoori roti etc.
   Preparing vegetables, fruits, eggs and with knowledge of nutrition values of commodities and the effects of
  cooking on nutritional value of food.
   Chopping, Peeling, Washing, Cutting and seeding fruit, Vegetables and Chicken, Lamb,to prepare them for
  variety of appetizers such as Vegetarian Pakora, Onion Bhaji, garlic chilli Prawn etc; salads such as Mix Salad,
  Cucumber Salad, Kachumber Salad .
   RESTUARANT Mix Entree Platter different ingredients such as yoghurt, Salt, Butter, Coriander, Garlic, Ginger,
  etc. for maintaining different types of meats such as Tandoori Chicken.
   RESTUARANT Indian rice for Biryani, mutter pulao, vegetable Paulo etc.
   Using proper knife handling techniques, cutting techniques for fruit and vegetables appropriate to style of
  cuisine such as Paysanne, Macedonia, Jardiniere, Julienne, Burnoose and Turning and waste minimization
  techniques and environmental considerations in specific relation to food preparation.
   Receiving and storing efficiently and safely according to FIFO method, knowledge of the market for different
  types of products and services, customer preferences and needs, and ways of meeting requirements, both
  stated and unstated and assisting the chef in serving time and overseeing meal services.
   Following established procedures knowledge and understanding of the implications of disregarding those
  procedures, demonstration of safe work practices for particular job roles knowledge and understanding of the
  legal requirement to work in accordance with health, safety and security procedures.
  
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   Good organization in his work load, prioritizing tasks, maintaining the cleanliness and tidiness of the food
  services area including dealing with disposables and recyclables and food presentation of high standards with
  flavour.
   Checking if all the dishes for cooking fare on proper place and clean, serving food according to menus and
  customer’s need with garnish.
   Helping others colleagues while they needed; co-operating with front of house and waiting staff.
   Planning orders in relation to quantity of ingredients and timing for preparation, cooking and prioritizing for
  needs for following days.
   Participating in the planning and reviewing of menus and estimate food requirements for new food packages.
   Following workplace hygiene and safety procedures and making sure if kitchen is hygienic and functional.
   Following established procedures knowledge and understanding of the implications of disregarding those
  procedures, demonstration of safe work practices for particular job roles knowledge and understanding of the
  legal requirement to work in accordance with health, safety and security procedures.
   At end of night shift, placing unused food in appropriate storage, disposing off spoiled or unusable food.
   Working in accordance with the safety procedure knowledge and understanding the need demanded by the
  work and also understanding food handling practices following HACCP rules.
   Regularly updating knowledge of the market for different types of products and services, understanding
  customer needs and preference, ways of meeting requirements inclusive of both stated as well unstated and
  above all assisting the chef in the serving time and overseeing meals services.
   Offering suggestions and testing new dishes for menu changes, menu for functions.
   Proper handling of electrical equipment used; coffee machine, microwave, oven, food processor, refrigerator,
  freezer etc.
   Dividing food into portions and making sure that the food is well presented. Cleaning food preparation areas
  and equipment.
   Storing food in temperature-controlled facilities.
   Regulating temperatures of ovens, grills and other available cooking equipment
   Discussing food preparation with chef and others staff members.
   Ensuring the quality of food stuff to high standard.
   Storing and seasoning variety of food items during cooking for future use. Storing food in temperature within
  cool room and freezer.
   Considering food quality standards in storing and seasoning.
   Using appropriate portioning techniques to portion food placing it on plates, and adding gravies, sauces and
  garnishes to be served to the customers.
   Preparation of special food orders for people with special dietary needs.