Chef de Partie / Demi Chef De Partie

Autonomous management of the assigned stations in the kitchen area. Perform any cognate duty assigned by Executive Chef or Sous Chef.

•  Autonomous management of the assigned stations in the kitchen area.
• Carry out inventories.
• Documentation of the HACCP lists for all store rooms and observing the HACCP procedures for all the relevant areas.
• Cooperation in creating, a la carte menu and buffets in the outlets, decorations in the buffet area for restaurant.
•  Monitoring goods at the receiving areas in cooperation with the Purchasing Team Leader.
• Identification with trends on the gastronomy and in food presentation.
• Fulfilment of all tasks taking account of the established standards
• Ensure statutory Health & Safety standards in all working area.
• Ensure that team abides to safety instructions when operating the machines and equipment.
• Perform any cognate duty assigned by Executive Chef or Sous Chef.