Description
Сontract duration - 5 months
Main Function
The primary responsibility of the Chef De Partie is to lead a section assigned by Galley Management and oversee the entire production with minimum supervision.
Qualifications
High school diploma & Culinary School degree.
Minimum of 2 years’ experience in Chef De Partie role.
Knowledge of Food Safety and food safety.
Good administrative skills. Experienced in coaching subordinates.
Must be cost and quality conscious.
Ability to work 7 days a week, adhere to specific scheduled work hours yet be flexible if circumstances
require it.
MAIN RESPONSIBILITIES
Accept assignment in any area of the Galley, either hot or cold section and be able to oversee it (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant, and Cold Kitchen).
Possess excellent food knowledge and a full understanding of culinary terms.
Maintain the quality and consistency in taste according to instructions provided by the corporate office and company recipes. Review recipes on a daily basis.
Coordinate and supervise all personnel assigned to the section.
Control production levels, safety procedures, Public Health regulations are followed.
Responsible for cost containment through the proper use, handling, and maintenance of records, reports, supplies, and equipment within the assigned section. Assist the Procurement team.
Mentor, develop, and provide on-the-job training to assigned staff to strengthen current performance and to prepare for future advancement.
