Chef de Partie

To facilitate the timely pick-up of food orders placed by the service staff
- Responsible for all food production in the area assigned to him
- To assure conformance to all food production standards and specifications set by the executive chef
- To control usage and eliminate wastage with a view to minimizing food costs
- To maintain a high standard of cleanliness in his station
- To make out daily requisitions for the supplies needed with the approval of the executive chef or the sous chef
- To upkeep all equipment used in his section
- To work with all other sections and maintain harmony in the main kitchen
- To train and supervise kitchen personnel in his station
- To ensure that employees in the department conform to house rules and policies of the Hotel
- To initiate the performance evaluation of his subordinate staff
- To ensure that kitchen personnel in his station conform to hygiene and sanitation practices
- To personally supervise the maintenance of proper cooking, thawing and storage temperatures for all raw and cooked food in his/ her station

JOB REQUIREMENTS
- Proven experience in a Chef de Partie role
- Excellent use of various cooking methods, ingredients, equipment and processes
- Ability to multitask and work efficiently under pressure
- Knowledge of best cooking practices
- Culinary school diploma