SCOPE OF POSITION 

The Chef De Partie prepares and costs dishes in conjunction with the Sous chef and Head Chef and is responsible for ensuring that standards are maintained for his/her section. It is a vital part of the position to keep food quality for both guests and staff to the best standard potentially possible. It is also vital to keep the staff moral high and so have a good working atmosphere, productivity and confidence level will rise with a highly motivated team.

RESPONSIBILITIES

• Produce all necessary food for all food service operations as required, with an effective management of the team and department as directed by Head Chef. 
• Maintaining quality and quantity control in all aspects, from portion control to freshness of the product presented. 
• To achieve maximum sales for the hotel business plan, by accommodating any events that requires food and bev...