Chef De Partie

• Check on a daily basis food preparation regarding portion size, quantity and quality as laid down in the recipe index.
• Check the main information board regarding changes in any Banquets or other information regarding the organization.
• Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef.
• Responsible for completing the daily checklist regarding Mise-en-place and food storage.
• Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and to follow up and ensure the necessary work has been carried out.
• Ensure that training on a one-to-one basis has been carried out and comprehended.
• Maintain good colleagues relations and motivate colleagues