Chef De Partie - Continental Cuisine

Summary

• . Organises and sets up the assigned section of the Food and Beverage Kitchen as efficiently as possible to increase speed and maximise productivity.
• . Ensures that all dishes from that section are prepared consistently and according to standard recipes.
• . Monitors food and operating costs and controls these by reducing waste.
• . Trains the culinary employees in that section of kitchen in the skills necessary for them to perform their function.
• . Works in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.
• . Ensures the sanitation standards for kitchen are being met.
• . Be familiar with all sections of the kitchen to facilitate the flexible use of employees.
• . Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.

Qualifications

Diploma / Graduation

Skills Required

Sanitation standards