Chef de Partie
Hotel du Vin
- Coordinating daily tasks with the Senior Chef and Head Chef
- Running larder, garnish and pastry section.
- Running alongside the sous chef/ head chef o sauce section.
- Being in charge of pastry section.
- Creating new dishes on the go for special guests requests.
- Assisting Head Chef in creating special events menus.
- Training junior chefs and commis.
- Supervising junior chefs and commis.
- Daily feedback collection and reporting of issues as they arise.
- Ensuring that the production, preparation and presentation of food are of the highest quality at all times.
- Compliting daily HACCP.
- Ordering, taking and signing the deliveries.