Chef De Partie (Hotel)

General Duties

• Prepares food for guests and associates efficiently, economically, and hygienically as per the standard recipes following the standards and procedures
• Hands on supervision of work operations
• Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation.
• Support the Sous Chef in the overall smooth operation of the kitchen ensuring prompt service at all times.
• Works in all areas of food preparation as and when directed
• Assists with Buffets decoration items and show pieces
• Develops recipe cards and products.
• Participates in development of dishes for menu designs
• Comply with all company and corporate guidelines

Hygiene & Safety

• Ensures hygiene, cleanliness and tidiness in all areas of the kitchen, storage areas, and cool rooms/freezers.
• Ensures safe and correct use of the equipment, tools and machinery.
• Responsible for the hygiene, sanitation, tidiness of the working and storage areas
• Ensures that the standards of uniform grooming and personal hygiene are maintained
• Maintain a safe and a secure working environment
• Initiate action to correct a hazardous situation and notify supervisors/managers of potential danger
• Adhere to the company’s security and emergency policies and procedures.
• Be familiar with property safety, current first aid and fire emergency procedures