Chef De Partie

- Standard of food preparation and presentation.
- Assists in establishing the identity of the outlet by providing the standards of food presentation required by each outlet following recipe standards.
- Is aware of the method of preparation and the standard recipe for every menu items in his particular kitchen and follows the procedures at all times.
- Maintains all work areas, kitchen equipment and utensils to the high standards of cleanliness and hygiene required by the hotel in conjunction with Hygiene Officer.
- Coordinates with colleagues whenever necessary regarding operational problems.