Chef de Partie (Butcher)- Labourdonnais Waterfront Hotel
- Port Louis
- 31,000 - 40,000
- Permanent
- Added 06/05/2024
- Closing 05/06/2024
- Nitisha Chunwan
Login to apply
As a chef de partie you will have to oversee a section of the kitchen and you will be responsible for all culinary dishes that are prepared in your section.
OPERATIONAL RESPONSIBILTIES
- Participate in daily food preparation
- Ensure that operations are carried as per standard of procedure
- Assist in menu planning
- Execute the withdrawal of unsafe end product
- Compliance to HACCP plan
- Plan and organize day to day operations of kitchen
- Ensure that highest standards of hygiene, cleanliness and sanitation of kitchen and equipment are maintained at all times.
- Ensure that kitchen equipment and fittings are cleaned, maintained and repaired according to departmental policies and procedures
- Ensure security of stores and stock are maintained at all times
- Assist in the planning of menus.
- To maintain a system of controlling quality and portion consistency of food
- Responsible to supervise staff at commis and cook level.
- Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
- Assess quality control and adhere to hotels service standards.
- Any other cognate duties assigned by direct Reporting Line
Please contact us for more information on the 202 4010 or 202 4016