Chef de partie

 Operation 

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 all equipment and perishable items are stored in its designated place and is done in the most hygienic manner 

Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food 

Ensure that colleagues follow the hygiene and sanitation procedures when handling food, equipment and utensils 

Work closely with Executive Steward in maintaining the cleanliness of the kitchen 

Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to

 Other Responsibilities 

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