The Chef de Partie has to ensure, that agreed quality, hygiene and other standards are kept or surpassed, at all times, by himself and his subordinates
The Chef de Partie needs to be cost conscious and quality orientated and has to have the ability to pass this on to his subordinates
The Chef de Partie will be oversee his kitchen section, cooperate with the other section within the kitchen outlet or entire kitchen department operation logistically, organizationally and coordinate accordingly with any supporting kitchen department
We use cookies to personalise content such as job recommendations, and to analyse our traffic. You consent to our cookies if you click “I Accept.” If you click on “I Do Not Accept” then we will only use strictly necessary cookies, and you may have a deteriorated user experience. You can change your settings by clicking on the “My Settings” link on the top right of your device.