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
Ensure the quality of food served is of the highest standard possible appropriate to that area.
Assist in training within your department and to attend training sessions when requested in line with hotel requirements
Hygiene control – Cleaning Sch...
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