Chef De Partie

Responsibilities:

• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites

• Coordinate daily tasks with the Executive Sous Chef

• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks

• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques

• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up and supervising of buffets and special functions

• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control

• Consult and check on daily requirements, functions and last minute events

• Guide and train the subordinates on a daily basis to ensure high motivation and economical working environment