Chef de Partie

1. Takes care of daily food preparation and duties assigned by Seniors to meet the standard and the quality set by the Company.
2. Coordinates daily tasks with the Sous Chef.
3. Responsible to supervise and train junior chefs to achieve consistency.
4. Estimate daily production needs and checks the quality of food products to ensure that standards are met.
5. Ensure that the production, preparation and presentation of food are of the highest quality at all times.
6. Full awareness of all menu items, their recipes, methods of production and presentation
7. Has good understanding of food safety to international standard
8. Follows good preservation standards for the proper handling of all food products.
9. Personally responsible for hygiene, safety and correct use of equipment and utensils.
10. Checks periodically expiry dates and proper storage of food items in the section.
11. Consults daily with Sous Chef and Head chef on the daily requirements, functions.
12. Carry out any other duties as required by management.