Chef De Partie

Prepare, cook, and present dishes within your assigned section according to the menu standards.

• Ensure all food is prepared, cooked, and served promptly and in accordance with the hotel s quality standards.
• Supervise and train Commis and Demi Chefs in the section.
• Maintain cleanliness and organization of the workstation, ensuring compliance with food safety and hygiene standards (HACCP).
• Monitor portion and waste control to maintain cost efficiency.
• Assist in the development of new dishes and menus in collaboration with the Sous Chef.
• Check the freshness and quality of ingredients before use.
• Ensure proper storage, labeling, and rotation of all food items.
• Report any maintenance issues, equipment malfunctions, or shortages immediately.
• Support other kitchen sections as needed to ensure smooth operation during service.
• Uphold all company policies, procedures, and safety standards.