Chef De Partie

Education level: College graduate of any course Communication skills: proficient in verbal and written English
Soft Skills: solid customer service and organizational skills;
critical-thinking and reasoning abilities; ability to meet deadlines and multitask;
mentally alert, attentive to details, ability to work under pressure
Technical Skills: computer literate
Experience: with at least 3 years of experience as Chef de Partie on a hotel or restaurant with good standards

Duties:
- Check all mise en place before service starts for quality and quantity
- Ensure that set standard of dishes and garnishes are being followed
- Check and taste all food being cooked and sample all food prepared
- Maintained portion control for all a la carte items
- Control and correct cooks in preparing mise en place
- Supervise breakfast, lunch and dinner buffets and take appropriate action when necessary such as replenishing, re- arranging, etc.
- Check all food for temperature and eye appeal
- Ensure cleanliness in the kitchen area during assigned shift
- Coordinate with stewarding any necessary cleaning
- Check all kitchen equipment in functioning well and report deficiencies
- Control fridge temperature and report deficiencies
- Ensure all positions in the kitchen are manned
- Replace the Sous Chef in charge during his/her absence, ensuring that the standards of quality and presentation are maintained, and order all food items according to need
- Brief, inform and train staff for daily activities
- Ensure all stored foods are covered and in proper containers.