Chef De Partie

Operational :- Must have excellent food knowledge and a full understanding of culinary terms. Must be able to read, understand, follow and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office. Must be proficient in effecting completing tasks, work efficiently and productively. Must be able to work in any section of a kitchen. Coordinate and supervise all personnel assigned to his/her section, assign and delegate tasks accordingly. Undertake recipe reviews on a daily basis. Maintain recipe folders in an immaculate condition. Responsible to follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings. Control production levels and recommend ideas for improvements and better cost controlling. Prepare daily Electronic food requisitions needed for his section production a...