Your Name

• Control food stock and food cost in his section.
• Helping the Sous Chef and Head chef to develop new dishes and menus.
• Ensuring high standards of food hygiene and follow the rules of health and safety.
• Monitoring portion and waste control to maintain profit margins.
• Keep work area at all times in hygienic conditions according to the rules set by the hotel
• Ensure consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.
• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control

creating festive menu and buffet live station menu in innovative way for the all day dining kitchen

• Preparing, cooking and presenting dishes within your specialty
• Prepare the daily Mis-en-place and food production in different sections of the main kitchen
• Control food stock and food cost in his section
• Helping the Sous Chef and Head chef to develop new dishes and menus
• Ensuring high standards of food hygiene and follow the rules of health and safety
• Monitoring portion and waste control to maintain profit margins
• Keep work area at all times in hygienic conditions according to the rules set by the hotel
• Ensure consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
• DUTIES PERFORMED AS ||CHEF DE PARTIE
• Taking care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Hotel
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Full awareness of all menu items, their recipes, methods of production and presentation standards
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks
• Responsible to supervise Junior Cooks or Commis
• Follows good preservation standards for the proper handling of all food products at the right temperature
• Personally responsible for hygiene, safety and correct use of equipment and utensils
• Consults daily with Chef on the daily requirements, functions and also about any last minute events.