Chef De Partie is responsible for cooking and serving the food according to the restaurant’s quality and service standards.
The role requires training of kitchen staff as directed by Line Manager; receiving and arranging food storage; responsibility for safety and cleanliness of all kitchen and food storage areas and ensuring high levels of kitchen team performance.
Prepare and cook high quality food according to menu guidelines and recipes according to the restaurant’s quality and service standards by chefs.
Follow correct hygienic food handling practices and ensures all staff members are in line with international food and beverage safety standards
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