Chef de Partie
- Pamplemousses
- Not disclosed
- Permanent
- Added 11/03/2024
- Closing 10/04/2024
Organises kitchen operations and prepares and serves a range of dishes, whilst supervising junior members of the Kitchen Brigade.
- In absence of Superior, conducts shift briefings to ensure hotel activities and operational requirements are known
- Prepares, cooks, serves and stores the following dishes:
- Appetizers, Savories, Salads and Sandwiches
- Applies organization skills for mise en place
- Sauces
- Produces hot and cold sauces for menu items ensuring consistency
- Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes
- Poultry and Game dishes
- Meat dishes
- meat marinades
- carve meats
- Fish and shell fish
- sauces for fish and shell fish
- garnishing techniques and methods of service for fish
- Cold Plates, Canapés, Salads
- Preparation and garnishing
- Buffet Food
- Prepares and presents food for buffets and Banquets
- Prepares and presents desserts for buffets
- Stores buffet items
- Communicates politely and display courtesy to guests and internal customers
- Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards
- Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
- Establishes and maintains effective employee working relationships
- Attends and participates in daily briefings and other meetings as scheduled
- Attends and participates in training sessions as scheduled
- Prepares in advance food, beverage, material and equipment needed for the service
- Cleans and re-sets his/her working area
- Implements the hotel and department regulations, policies and procedures including but not limited to:
- House Rules and Regulation
- Health and Safety
- Grooming
- Quality
- Hygiene and Cleanliness
- Perform other duties and assignments as directed by the immediate Superior / Head of Department from time to time.