Senior Chef De Partie

Ensure the safety of the persons and the property of all within the premises by fairly applying Hotel Regulations by strict adherence to existing laws, statutes etc.
• Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards
• Train and develop Demi Chefs and Commis Chefs and oversee Chef de Parties
• Actively share menu planning ideas, opinions and suggestions the Executive Chef and Sous Chef
• HACCAP – To follow the day to day procedures including; Diligence, food labelling, weekly deep clean the kitchen
• Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets.
• Ensure all staff within the department work in a manner which is safe and unlikely to give risk of harm or injury to selves or others
• Communicate effectively with the rest of the team and thrive for guest feedback
• Ensure that all potential and real Hazards are reported immediately and rectified