The Chef de Partie assists the Sous Chef to lead, manage and organize all requirements for his/her respective Kitchen in accordance to the established Standard Operating Procedures as directed by the Executive Chef.
Duties And Responsibilities:
Assist with Mise En Place.
Check the clearing of Mise En Place and store all left over appropriately.
Responsible for keeping designated working station clean and in accordance with ISO 22000 standard.
Responsible for the correct storage and labelling of all dishes in the cold room in accordance with ISO 22000.
Prepare food as per order given by Executive Chef/Sous Chef/ Chef De Cuisine/ Sous Chef.
Supervise and train junior kitchen staff in their daily duties.
Ensure the kitchen is generally clean and tidy before closing the shift.
At the end of shift ensure the equipment used is cleaned and in good working condition and report any malfunction to the Chef’s office.
Assist other cooks in any department when required.
Assists in food preparation as directed by the Executive Chef, or his/ her representative.
Produce dishes as per recipes and set standards.
Assist in maintaining a safe work environment. Report and/or rectify safety hazards.
Perform any other duties as assigned by Management.
Diploma/Certificate in culinary
Must have worked at least one year as a Demi Chef De Partie in Hotels and Restaurants
Be fully conversant with all health and safety and hygiene procedures
Strongly committed to teamwork and customer service
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