Chef de Partie - Italian Specialty

Oversee daily operations of the Italian section, ensuring authenticity, consistency, and premium quality in every preparation.

Uphold the integrity of Italian cuisine by sourcing appropriate ingredients and applying proper methods of preparation.

Collaborate with the culinary team to introduce seasonal and regionally inspired Italian menu items.

Guide and train junior chefs in classic Italian kitchen discipline, from ingredient handling to plate presentation rooted in Italian standards.

Check for all functions and special requirements, outlet preparation lists and change of brands.

To check function list net weight requirements up to 96 hours in advance.

To check on weekly function board and monthly function forecast.

To inspect delivery for correct temperatures, quality and correct count (weight) etc.

To follow strict packing and storage guidelines, rules and regulations established in Hotel s policy on Fire, Hygiene, Health and Safety.

To assist in carrying out quarterly, bi-yearly, yearly inventory of operating equipment.