Chef de Partie

Train and supervise the work of kitchen personnel in their respective sections.
​Ensure personal cleanliness and proper deportment of all team members.
​Produce high-quality food in a specified area of food preparation and ensure that this standard is practiced across the team.
​Check the taste, temperature, and visual appeal of prepared food items to ensure consistent quality and portioning according to set specifications.
​Ensure all equipment and perishable items are stored in designated places in the most hygienic manner.
​Prevent the use of contaminated products in any phase of food preparation, and ensure colleagues who are ill or suffering from infections do not handle food.
​Ensure team members strictly follow hygiene and sanitation procedures when handling food, equipment, and utensils.
​Work closely with the Executive Steward to maintain high standards of kitchen cleanliness.
​Ensure adherence to all safety, health, security, loss control policies, procedures, and government legislation.