The Chef De Partie is responsible for the preparation of the menu items for all event orders in such a manner that they are presentable and hygienic according to the required standards.

Main Duties Responsibilities

To check all event orders and to prepare mise-en-place for all items needed.To supervise the staff to maintain high standard of service.To prepare the food for the buffet in a very presentable way.To work closely with the stewarding staff to ensure the work areas are kept clean and hygienic at all times.To co-ordinate with the butcher with regards to the food items needed to prepare for the buffets, functions, etc.To double checks all the areas of responsibilities to ensure that everything is done properly.Assists in briefing the staff to improve the working methods.To carry out any reasonable duties as may be requested by the department head.To maintain a spirit of co-operation among the staff.To report for duty as per the rota, clean and tidy, wearing the correct uniform and name badge and ensure that the attendance record is signed both at the beginning and at the end of the shift.To train, develop, guide and motivate colleagues.To assist all departments when required.To attend departmental communication meetings training sessions and to operate in line with the instructions received.To be responsible for a clean and tidy working area.To be aware of any activities/ events operating within the hotel in order to promote and maximise sales.To suggest means and ways of reducing costs without effecting the quality and standard of the hotel.To ensure energy and water saving.To report any maintenance defects to an immediate supervisor or the engineering department.To operate all equipment as per the operating guidelines.To have full knowledge of the hotel safety and emergency procedures.To comply with statutory and legal requirements for fire, health and safety, hygiene, licencing and employment.To be aware of all local customs.To adhere to the hotel rules at all times.To support the hotel’s environmental projects.

The Chef De Partie is responsible for the preparation of the menu items for all event orders in such a manner that they are presentable and hygienic according to the required standards.

Main Duties Responsibilities

To check all event orders and to prepare mise-en-place for all items needed.To supervise the staff to maintain high standard of service.To prepare the food for the buffet in a very presentable way.To work closely with the stewarding staff to ensure the work areas are kept clean and hygienic at all times.To co-ordinate with the butcher with regards to the food items needed to prepare for the buffets, functions, etc.To double checks all the areas of responsibilities to ensure that everything is done properly.Assists in briefing the staff to improve the working methods.To carry out any reasonable duties as may be requested by the department head.To maintain a spirit of co-operation among the staff.To report for duty as per the rota, clean and tidy, wearing the correct uniform and name badge and ensure that the attendance record is signed both at the beginning and at the end of the shift.To train, develop, guide and motivate colleagues.To assist all departments when required.To attend departmental communication meetings training sessions and to operate in line with the instructions received.To be responsible for a clean and tidy working area.To be aware of any activities/ events operating within the hotel in order to promote and maximise sales.To suggest means and ways of reducing costs without effecting the quality and standard of the hotel.To ensure energy and water saving.To report any maintenance defects to an immediate supervisor or the engineering department.To operate all equipment as per the operating guidelines.To have full knowledge of the hotel safety and emergency procedures.To comply with statutory and legal requirements for fire, health and safety, hygiene, licencing and employment.To be aware of all local customs.To adhere to the hotel rules at all times.To support the hotel’s environmental projects.

Minimum 4-5 years of experience in a hotel or fine-dining kitchenExpertise in a particular cuisine (hot/cold/kitchen)Knowledge of food safety and hygiene standardsAbility to work under pressure and lead junior staff. High school diploma; culinary certificate preferred.Minimum 4-5 years of experience in a hotel or fine-dining kitchenExpertise in a particular cuisine (hot/cold/kitchen)Knowledge of food safety and hygiene standardsAbility to work under pressure and lead junior staff. High school diploma; culinary certificate preferred.