Chef De Partie (Hot Kitchen)

Scope and General Purpose

1.         Specific Duties and Responsibilities:

1. 1. Takes care of daily food preparation and duties assigned to him through the superiors to meet the standard and the quality set by the hotel.
   2. Prepares the daily mis-en-place and food production in different sections of the main kitchen or satellites.
   3. Coordinates daily tasks with the Executive chef.
   4. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
   5. Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.
   6. Instructs and leads subordinates through their daily requirements in food preparation and actively takes part in set up and supervising of buffets and special functions.
   7. Coordin...