Senior Chef De Partie

- Organizes together with the team shifting in the section with regard to mise en place production and its service

- Guide the team during the daily operations

- Maintains good colleagues relations and motivate colleagues

- Ensures that training on a one-to-one basis has been carried out and comprehended

- Works to the specifications received by the Chef de Cuisine regarding portion size, quantity and quality as laid down in the recipe index

- Check all set-ups for banquet functions. Responsible for the correct timing during service and that food served is always of the highest standards

- Monitor and implement portion control established with the recipe cards and the butcher test; minimize waste and spoilage

- Check stores and refrigerators and oversee proper storage and recycling of leftovers

- Ensure effective communication among the kitchens and with other departments

- Work closely with receiving and storeroom to ensure received goods meet Hotel's quality standards specifications

- Is responsible for completing the daily checklist regarding mise-en-place and food storage

- Attends daily meeting with the Chef de Cuisine and other meetings as requested by the Executive Chef

- Checks the main information board regarding changes in any Banquets or other information regarding the organization

- Ensures All the hygiene records are maintained and adhere to all the hygiene trainings and preset SOP

- Passes all information to the next shift about functions

- Maintain proper controls over purchase orders and requisitions

- Monitor monthly food inventory turnover and slow moving items

- Ensure purchasing, receiving and all storage are efficiently handled

- Checks on Commis Chefs on his/her section: e.g personal hygiene.

- Other duties as assigned