Chef De Partie -French & Asian Cuisine

Requirements

• -Completion of GCE 'O'; or minimum of two years related experience and/or training; or equivalent combination of education and experience.
• -Knowledgeable in all food products
• -Knowledge of all cooking methods
• -Knowledgeable in all cutting methods
• -Trained in all food safety and sanitation standards

Additional Information

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. -Has to be always well prepared and knowledgeable about all recipes, presentations and taste of dishes established by hotel policy. -Checks the quality of raw materials in assigned areas, as well as their storage, handling and usage. -Conducts training on all related food preparations, hygiene and grooming standards in conjunction with the Sous Chef. -Keeps the Sous Chef informed about all aspects of assigned section, including equipment, working environment, staff problems and departmental relations. -Attends kitchen meetings in absence of the Sous Chef and counsels subordinate's employees if necessary. -To ensure that all kitchen Mise en Place is prepared according to production plan. -Assists Sous Chef in creating and developing new dishes and recipes by keeping up with the latest market trends.

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