CHEF DE PARTIE (RESTAURANT)

cook menu items according to established recipes and quality

standards.

• Ensure safe handling, storage, and

cooking of all food products.

• Monitor food

quality and presentation to meet customer

expectations.

• Coordinate with kitchen staff to

manage orders efficiently during busy periods.

Inventory management, ordering supplies, and maintaining

equipment.

• Assist in training new employees on

kitchen operations, safety protocols, and food preparation

techniques.

• Assist in developing and updating

menu offerings based on seasonal availability and customer

preferences.

• Maintain high standards of

quality and freshness for all ingredients, conducting regular

inspections and quality checks.

• Maintain

proper rotation of product in all chillers to minimize

wastage / spoilage.

• Ensure the cleanliness and

maintenance of all work areas, utensils, and

equipment.

• Follow kitchen policies,

procedures, and service standards.

• Follow all

safety and sanitation policies when handling food and

beverage.

• Full awareness of all menu items,

their recipes, methods of production, and presentation

standards.

• Having a can-do attitude and be

committal.

• Any other ad-hoc duties assigned,

including inventory and costing of items.