Chef De Partie - Banquet Kitchen

• To train, motivate, supervise and discipline all Chef s working directly and indirectly in the Pastry kitchen.
• To prepare and cook food according to standard procedures, recipe cards, photographs and given instructions.
• To establish standard recipes and ensure the compliance with them.
• Constantly inspect taste, temperature and visual appeal, make sure that all dishes are uniform and that established portion sizes are adhered to.
• To assist the Sous Chef and Jr. Sous Chef in training associates.
• To participate in product development and in controlling the smooth operation of the kitchen.
• To ensure food quality, food taste, food presentation, and food requisition.
• To have a good knowledge of cuisines to carry out the duties and responsibilities for the position in an efficient and productive manner.
• To be able to supervise employee and manage a shift.