Chef de Partie
Ehden Country Club
Total des années d'expérience :3 years, 11 Mois
Preparing, cooking and presenting dishes within my specialty (Arabic, continental & Lebanese).
Managing and training any demi-chef de parties.
Helping the sous chef and head chef to develop new dishes and menus.
Ensuring that my team have high standards of food hygiene and follow the rules of health and safety
Monitoring portion and waste control to maintain profit margins
Ensuring the highest standards of food and beverage service.
Keeping control of food and labor costs.
Ensuring Health & Safety and also hygiene procedures & standards are maintained.
Having an in-depth knowledge of all menus.
Responsible for recruiting, training & developing staff.
Dealing with and resolving customer complaints.
Maximizing all business opportunities to drive sales.
Communicating with the kitchen staff to ensure efficient food service.
Liaising with the Chef de Partie to discuss and develop the menu.
Organizing the daily and weekly rotas for the staff.
Purchasing stock, supplies and negotiating best prices with trade suppliers Ability to create a great atmosphere & be a inspirational host.
Monitoring sales and then writing informative reports for the owners.
the daily operation and work.
Work according to the menu specifications by the Chef de Partie.
Keep work area at all times in hygienic conditions according to the rules set by the hotel.
Control food stock and food cost in my section.
Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
Follow the instructions and recommendations from the immediate superiors to complete the daily tasks.
Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.
Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions.
Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
The Ambassador of
Maintains records of food used and supply on hand.
Cleans and sanitizes work areas.
Shati Aida
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