Chef De Partie

Excellent verbal and written communication skills Organisational skills In-depth knowledge of the standards of butchering, cooking and grilling techniques Follows the instructions and recommendations from the immediate superiors to complete the daily tasks Ensure that the production, preparation, and presentation of food are of the highest quality at all times. Monitors inventory and expiration dates of raw goods Supports the growth of commis chefs Knowledge of all standard procedures and policies about food preparation, receiving, storage, and sanitation. Full awareness of all menu items, their recipes, methods of production, and presentation standards Personally responsible for hygiene, safety, and correct use of equipment and utensils. Ability to produce own work by a deadline and to assist and encourage others in achieving this aim. Ability to work under pressure and in a fast-paced environment Ability to create new recipe in seasons Time management skills Ability to work efficiently and cooperatively in a team environment Ability to solve problems quickly