Chef de partie
Salalah Facilities Management
Total years of experience :14 years, 11 months
A chef de partie is responsible for running a specific section of the kitchen. This type of chef usually manages a small team of workers, which they are responsible for keeping organized so that meals go out on time and the work area remains clean and orderly.
is responsible for keeping a portion of line cooks or station chefs’ on time and organized during production. While smaller kitchens can use the chef de partie as a station cook himself, most commercial kitchens use the chef de partie as a station manager. When hiring a demi chef, you are hiring someone to be the kitchen’s third in command; therefore, they need to be trustworthy, experienced and MANAGEMENTmaterial.
Assists in the preparation and serving of food in a quick and pleasant manner.
Assumes responsibility for seeing to it that during meals service periods, the supply of food offered is replenished regularly.
Assists in the daily cleanup of the kitchen and service areas.
Performs major cleaning of refrigerators and storerooms at regularly scheduled intervals as designated by the head cook..
Must have good health habits (washing hands often, etc.)
Reports immediately to principal and food service director any problem or accident occurring in the kitchen or the cafeteria premises.
Reports to the food service director any faulty or inferior quality food which is received.
Performs such other duties as may from time to time be assigned by the head cook or hot lunch supervisor
Assists in the preparation and serving of food in a quick and pleasant manner.
Assumes responsibility for seeing to it that during meals service periods, the supply of food offered is replenished regularly.
Assists in the daily cleanup of the kitchen and service areas.
Performs major cleaning of refrigerators and storerooms at regularly scheduled intervals as designated by the head cook..
Must have good health habits (washing hands often, etc.)
Reports immediately to principal and food service director any problem or accident occurring in the kitchen or the cafeteria premises.
Reports to the food service director any faulty or inferior quality food which is received.
Performs such other duties as may from time to time be assigned by the head cook or hot lunch supervisor
Greet and escort customers to their tables.
Present menus and take orders from patrons for food or beverages.
Write patrons' food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff.
Serve food and/or beverages
Remove dishes and glasses from tables
Clean tables and/or counters after patrons have finished dining.
Prepare tables for meals, including setting up items such as linens, silverware, and glassware.
Describe and recommend wines to customers.
Bring wine selections to tables with appropriate glasses, and pour the wines for customers.
Prepare checks/Bill
Collect payments from customers.
