Chef de Partie
4 days ago
- Daily Coordination: Follow instructions from superiors and coordinate daily tasks with the Sous Chef to ensure smooth operations.
- Supervision: Lead and mentor junior chefs and commis, fostering a collaborative and motivated kitchen environment.
- Quality Control: Estimate daily production needs and conduct quality checks on raw and cooked food to maintain the highest standards.
- Guest Satisfaction: Strive for excellence in food quality and presentation, ensuring guest satisfaction remains a top priority.
- Food Safety Knowledge: Adhere to standard procedures for food preparation, storage, and sanitation.
- Menu Expertise: Be well-versed in all menu items, their recipes, and presentation standards.
- Equipment Maintenance: Operate kitchen equipment safely and report any malfunctions promptly.
- Communication: Promote effective communication among staff, creating a friendly and secure working environment.
- Inter-departmental Relations: Establish strong working relationships across departments.
- Hygiene & Safety: Uphold hygiene and safety standards, setting an example for others.
- Continuous Improvement: Collect feedback daily, assess quality control, and report any issues.
Culinary Qualification is essential for success in this role.
Required Skills and QualificationsThis position requires hot and cold kitchen experience.
BenefitsN/A
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