The Chef de Partie will be responsible for maintaining a high level of Food Hygiene Standards, Quality and Food Safety controls as well as taking care of their well-being and the health and safety of themselves and others. 

Responsibilities:

• Checks that s/he and his/her subordinates are accurately measuring ingredients according to recipes; 
• Checks that s/he and his/her subordinates are preparing ingredients which includes washing, peeling and chopping vegetables and fruits; 
• Ensures that raw fruit and vegetables are thoroughly washed and sanitised using approved chlorine-based disinfectant in designated clean sinks and rooms;  
• Follows SOP recipes (QMs) whilst preparing food for each production;