Chef De Partie

Duties and Responsibilities:

• Reports punctually to the Sous Chef according to schedule.

• Has good hygiene appearance and to monitor his staff for grooming.

• Controls all equipment in accordance with safety procedures that all productions and preparations are made in timely and punctual manner.

• Ensures all production in time and preparation.

• Has knowledge in appropriate kitchen cuisine.

• Works according to standard recipes to obtain and maintain highest possible quality.

• Checks fridges and products to avoid spoilage.

• Delegates work to the subordinates and correct any mistake immediately.

• Controls and maintains all safety and saving procedures.      

• Has knowledge of all menu items in regard to ingredients, cooking techniques and presentation.

• Controls preparation and production for any daily and future events.

• Has good communication with other departments.

• Prevents for all food cross contamination to avoid food poisoning.

• Refers to Sous Chef for any change or quantity in production.

• Maintains standard and hygiene during working time.

• Performs other duties assigned by the Management.

Qualifications:

• Related work experience of two to three years’ in a Hotel or similar large restaurant complex.

• Bachelor’s degree in Hotel Management or any related field.

• Knowledge of kitchen hygiene practices, occupational health and safety standards.

• Good health, mature and pleasant personality, and neat appearance.

• Able to work under pressure.

• Able to supervise and deliver trainings to subordinates.