What you will be doing:

Supervising, coordinating and participating in the preparation of mise en place cooking for F&B outlets.
Controls freshness, preparation techniques and storage of goods used.
To check Demi Chefs / Commis Chefs on his/her section: e.g. regarding personal hygiene.
To assist the senior chefs in composing new recipes and menu ideas.
Order and turnover of products in his section through daily inventory lists.
Controls cooking procedures, portioning, garnishing and presentation of all dishes.
Keeps effective contacts with colleagues of other departments.
Sets up work rosters of his section in consultation with the Sous-Chef / Executive Chef.
Allocates different tasks according to the mise en place list.
To consistently provide and maintain the highest standard of guest care and service.
To maintain a high standard of personal hygiene and grooming at all times.
To ensure that your designated uniform is worn well pressed and in a good state of repair.
To act on your responsibilities for Health and Safety at work.
The ability to follow HACCP guidelines and municipality regulations at all times.

Chef de Partie (Hot Kitchen)

Job Description