Chef de Partie

Supervise activities in section of kitchen to ensure efficient preparation of food as per Standards

• Ensure respective TMs are operating as per Quality Management System
• Ensure respective TMs are operating as per S&H regulations and policies
  • Implement work schedules and ensures its application thereof by subordinates
  • Supervise and participate in all stages of preparation
  • Control quality and presentation of meal by tasting and verifying texture and consistency
  • Instruct cooks to prepare food according to “fiche technique”