Half Chef de Partie

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• Support the Chef de Partie or Sous Chef in the daily operation and work.

• Work according to the menu specifications by the Chef de Partie.

• Keep work area at all times in hygienic conditions according to the rules set by the hotel.

• Control food stock and food cost in his section.

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

• 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.