Chef de Partie

You will be responsible to assist in the kitchen, contributing to the overall success of outlets and banquets, in accordance with the hotel’s standards and financial goals. • Basic Knowledge of kitchen hygiene practices and occupational health and safety standards. • Good Guest Relations Skills • Weigh and measure designated ingredients • Maintain Cleanliness of work areas, equipments and utensils • Organises and sets up the assigned section of the Food and Beverage Kitchen as efficiently as possible to increase speed and maximise productivity. • Assists the Sous Chef and Chef de Cuisine in ensuring that all culinary standards in that section comply with company and Hotel Policies and Procedures and Minimum Standards. • 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.