Chef de Partie

Job Detail

Organises and sets up the assigned section of the Food and Beverage Kitchen as efficiently as possible to increase speed and maximise productivity. Ensures that all dishes from that section are prepared consistently and according to standard recipes. 　 Assists the Sous Chef and Chef de Cuisine in ensuring that all culinary standards in that section comply with the company and Hotel Policies and Procedures and Minimum Standards. Monitors food and operating costs and controls them by reducing waste. Trains the culinary associates in that section of the kitchen in the skills necessary for them to perform their function. Works in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine. In collaboration with Stewarding Department, establishes, controls and maintains the highest level of hygiene including ISO 22000 and HACCP certification throughout the kitchen. Be familiar with all sections of the kitchen to facilitate the flexible use of associates. Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.