Chef De Partie
This position is responsible for the training and supervision of a team of cooks in the appointed sections and preparation of food observing all standards as set by the hotel and regulated by local authorities.

Primary Responsibilities

• Train and supervise the work of kitchen personnel in the respective sections
• Ensure personal cleanliness and proper deportment of all team members.
• Produce high quality food in a specified area of the food preparation and ensure that this is also practiced amongst all team members.
• Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
• Ensure that colleagues follow the hygiene and sanitation procedures when handling food, equipment and utensils .
• Be well versed in hotel fire & life safety/emergency procedures
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
• Attend all briefings, meetings and trainings as assigned by management
• Maintain a high standard of personal appearance and hygiene at all times
• Perform other reasonable duties assigned by the assigned by the Management.
• Practice strict control on food portioning and wastage, thereby ensuring gross food profitability.