Chef de Partie - Sous Chef
El Vino Wine Bar & Restaurant
Undertake menu planning in consultation with the Head Chef. Washing, cutting and peeling fruits and vegetables. Managing all aspects of the kitchen & cooking areas. Determining work schedules and delegating specific duties. Baking cakes, bread, rolls and pastry. Actively participating in staff meetings. Monitor sanitation practices. Documenting and recording information. Cleaning, disinfecting and sanitizing all areas of the kitchen. Evaluating new recipes, cooking equipment and products. Organising the food for special occasions like wedding, banquets and conferences. Assisting in purchasing supplies and also taking inventory.