Chef De Partie

Chef De Partie Responsibilities:

• Report to Executive Chef and Sous Chef
• Responsible to supervise Junior Chefs or Commis Chefs
• Cook and prepare a house-made vegetarian menu
• Plan and execute menu in collaboration with other colleagues
• Check the quality of raw and cooked food products to ensure that standards are met
• Full awareness of all menu items, recipes, methods of production, and presentation standards
• Enforce strict health and hygiene standards
• Do inventory and order supplies for your station

Chef De Partie Requirements:

• Proven experience as a Chef de Partie and skilled with best cooking practices
• An experience in handling raw food is preferable
• Must have knowledge of all standard procedures pertaining to food preparation, receiving, storage, and sanitation
• Excellent use of various cooking methods, ingredients, equipment, and processes
• Has an active character
• Able to multitask, and work in a busy environment
• Take instruction from senior chefs
• Ability to work well in a team