Chef De Partie

Job Detail

Maintain daily mise en place and prepare ingredients Inspect and clean food preparations areas, to ensure safe and sanitary food-handling practices Ensure the highest standards and consistent quality in the daily preparation Keep up to date with the new products, recipes and preparation techniques Have full knowledge of all menu items, daily highlights and promotions Adhere to recipes and stock management Adjust cooking based on guest preferences Effective communication between colleagues to ensure a secure and friendly working environment Establishing and maintaining effective inter-departmental working relationships Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues Actively share ideas, opinions and suggestions Efficiency in preparations and execution Follow guidelines provided in Colleague Handbook Set example to others on personal hygiene and cleanliness on and off duty Guide and train the Junior Colleagues on a daily basis to ensure high motivation and productive working environment Acquire culinary knowledge and skills to grow as a Junior Sous Chef