Chef De Partie

• Responsible for supervising, coordinating and participating in the activities of the personnel engaged in the preparation of food items for the Kitchen assigned. • Supervise, co-ordinate and participate in the preparation of mise-en-place, cooking of a last minute short orders etc. • Check the daily menu to determine the kind and quantity of items to be prepared. • Prepare the requisitions for groceries and food items based on the daily menus and forecasts. • Receive guest’s orders from the waiters and announces orders to the personnel concerned. • Dispense food in accordance with the approved preparation presentation with garnishes and proper serving temperature. • Sees the personnel handle and use the kitchen utensils properly. • Ensure cleanliness of all utensils, cooking equipment's, working tables and cold rooms etc. • Ensure the hotel’s cost control policies and procedures are followed. • Participate in training, motivating and evaluating the performance of Kitchen personnel in the area assigned. • Take immediate actions to rectify recently observed faults, shortcomings or deficiencies in the area assigned. • Prepare returned food and spoilage report for the Chef De Cuisine’s office. • Inspect section regularly and store refrigerators and chillers, checking proper storage implementation of first in first out procedure, quantity and quality of item stored and functionality of refrigerator and its proper temperature and reports any irregularity to Sous Chef. • Maintain favorable working relationship within the department which will be conductive to maximum staff’s morale. • Undertake and promptly discharge any other assignment which are not specifically mentioned above and which may be required or requested by the Chef De Cuisine/Sous Chef. • Perform all duties and responsibilities applicable to the position of Senior Chef de Partie and any other functions as may be assigned by Management from time to time.