Chef De Partie
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- Full awareness of all menu items, recipes, methods of production and presentation standards
- Knowledge of all standard procedures and policies pertaining to food preparation, receiving and storage
- Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Company.
- Comply with the conditions of the food hygiene policies
- Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation technique
- Maintains cleanliness and organization in all work areas
- Consults daily with Sous Chef and Head chef on the daily requirements, functions and any last-minute events.
- Operate and maintain all department equipment and reporting of malfunctioning.
- Checks periodically expiry dates and proper storage of food items in the section.
- Daily feedback and reporting of issues as they arise.
- Guides and trains the subordinates to ensure high motivation and economical working environment.
- Able to estimate the daily production needs, to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
- Carry out any other duties as required by management.