Chef De Pass

Job Summary

The Chef De Pass is responsible to oversee a specific section of the kitchen and ensure that dishes are prepared and plated according to the established standards. They coordinate with other kitchen staff, communicate orders to the cooking team, and ensure that food is delivered to the customers in a timely manner. Additionally, they may assist in menu planning, recipe development, and inventory management. Their role is essential in maintaining quality and consistency in food preparation and presentation.

Job Responsibilities 1

Supervise and coordinate the activities of the kitchen team, ensuring that each station is properly staffed and equipped to meet service demands.

Communicate effectively with chefs, cooks, and kitchen assistants to ensure smooth workflow and timely preparation of dishes.

Oversee food preparation, ensuring that dishes are cooked, seasoned, and plated according to recipes and quality standards.

Monitor food temperatures, portion sizes, and presentation to ensure consistency and adherence to food safety guidelines.

Coordinate with servers and expeditors to ensure that orders are prepared and delivered to customers promptly and accurately.

Train and mentor kitchen staff, providing guidance on cooking techniques, food presentation, and kitchen procedures.

Assist in menu planning, recipe development, and food costing, contributing to the creation of innovative and profitable menus.

Maintain cleanliness and sanitation in the kitchen area, adhering to health and safety regulations and ensuring compliance with hygiene standards.

Monitor inventory levels and assist in ordering and stock management to minimize waste and optimize food costs.

Collaborate with the head chef and kitchen management team to develop and implement policies, procedures, and standards to improve kitchen efficiency and performance.

Job Responsibilities 2

Additional Responsibilities 3

To assist the Executive Chef in maintaining adherence to all Health and Safety, HACCP and food handling legislation.

To remain updated on Health and Safety legislation.

To assist in the maintenance of all due diligence so it is compliant with legislative requirements.

To ensure all departmental staff work hygienically and productively.

To ensure all employees adhere to manufacturer’s instructions of use of all machinery and equipment.

To ensure a safe workplace by identifying and reporting hazards and taking corrective action.

Be fully aware of fire, bomb and evacuation procedures for your department and your colleagues.

Adherence to company health and safety policies and procedures relating to fire, hygiene and health and safety.

Job Knowledge & Skills

In-depth knowledge of culinary techniques, cooking methods, and food presentation, combined with practical skills in preparing a variety of Familiarity with menu items, ingredients, and recipes, as well as the ability to adapt and innovate to meet customer preferences and dietary restrictions.

Effective communication skills to coordinate with kitchen staff, communicate orders and instructions clearly, and collaborate with other departments during service.

Strong attention to detail to ensure that dishes are prepared and plated according to established standards, with a focus on presentation, portion sizes, and flavor profiles.

Excellent time management skills to prioritize tasks, manage multiple orders simultaneously, and ensure that dishes are prepared and served within appropriate timeframes during busy service periods.

Job Experience

Minimum 3 year(s) working experience, 2 year(s) relevant working experience, 2 year (s) GCC is a plus

Competencies

Education