Chef De Partie

- Manage area of responsibility, ensuring smooth service delivery as well as assisting with other sections as required.
- Actively train and promote compliance with food safety standards, dietary requirements, hygiene, cleanliness and other compliance requirements of the kitchens area.
- Support in creation of menu recipes, pictures and training materials to ensure consistency and efficiency to meet the set standards.
- The ability to maintain a positive attitude and a professional disposition.
- The ability to maintain a full line of communication with supervisors and fellow workers and all hotel associates.