Ensure that all the stocks are kept under optimum conditions
Ensure that all the dishes are being prepared to the correct recipe and quantity
Prepare ingredients that should be frequently available (vegetables, spices etc.)
Ensure that the production, preparation and presentation of food are of the highest quality at all times
Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
Full awareness of all menu items, their recipes, methods of production and presentation standards.
Requirements
Proven experience in a Chef de Partie role
Excellent use of various cooking methods, ingredients, equipment and processes
Ability to multitask and work efficiently under pressure
Knowledge of best cooking practices
Culinary school diploma
