Chef De Partie

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.