Chef de Partie

Job Detail

You will be responsible to supervise the assigned station / section of the outlet kitchen, contributing to the overall success of the restaurant, in accordance with the hotel’s standards and financial goals. In this role, you will: Assist the Sous Chef and Chef de Cuisine in ensuring that all culinary standards in the section comply with company and Hotel Policies and Procedures Monitor food and operating costs and minimize food wastage Train culinary associates in the assigned section of kitchen with the skills necessary for them to perform their function Organise and set up the assigned section of the kitchen efficiently to facilitate workflow and maximize productivity. Maintain cleanliness of work areas, equipment and utensils