Chef De Partie
• Responsible for whole day dining in the satellite restaurants in hotels as well as heavy Banquet Functions in & out door catering which is an average daily production volume 400 to 500 packages. • Ordering and receiving of the market list and store items.• Work closely with the Executive Chef to ensure kitchen is running smoothly and efficiently.• Optimize food quality and guest satisfaction.
• Observation and the maintenance of the highest standards of hygiene and sanitation as per hotel policy and procedures.• Menu preparation and presentation and coordinating with the Sous Chef to implements the training needs and supervisory responsibilities. • Training and development of new and existing employees. • Reported directly to the Sous Chef