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
The Chef de Partie is responsible to assist the Junior Pastry Chef in supervising and running the Pastry Kitchen and on demand in any other areas of the culinary opera-tion.
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