Chef De Partie
L'ETO
Total years of experience :5 years, 11 Months
Takes care of daily food preparation and duties assigned by the
superiorsto meet the standard and the quality set by the Restaurant
▪ Coordinates daily tasks with the Sous Chef.
▪ Responsible to supervise junior chefs or commis.
▪ Strive to exceed guest expectation and take the culinary team going
from good to great and always act in a professional manner using the
company’s Mission, Vision and Values.
▪ Have excellent knowledge of menu creation, whilst maintaining quality
and controlling costs in a volume food business.
▪ Maintain complete knowledge of and comply with all
departmental/hotel/restaurant policies and procedures.
▪ Full awareness of all menu items, their recipes, methods of production
and presentation standards.
▪ Maintaining cleanliness and working condition of all tools, equipment
and supplies. Ensure everything complies with standards.
▪ Ensure that the production, preparation and presentation of food are of
the highest quality at all times.
▪ Ensure effective communication between staff by maintaining a secure
and friendly working environment.
▪ Ability to produce own work in accordance with a deadline and to
assist and encourage others in achieving this aim.
▪ Checks periodically expiry dates and properstorage of food itemsin
the section.
Prepared food for dietary requirements.
• Organized food ordering and stock take.
• Managed and maintained a clean workingenvironment.
• Hard worker who thrives on working under pressure.
• Ensured that any a safe working environment is maintained at all times, reporting any hazards to line
management immediately.
• Assisted and supported colleagues and managers in a teamenvironment
• Cooked & prepared a variety of fresh nutritious meals and other refreshments.
• Washing, cutting and preparing food before it is cooked.
• Making sure good nutritional standards are maintained when preparing foods.
• Adhered to all established food quality and sanitation standards while preparing food items for
service when working at cold section (preparation of Japanese sushi, salads, terrine dishes, canapés
& dressings), breakfast section & Italian section.
• Ensured all kitchen dishes reaching service tables comply with approved presentation
standards.
• Fully acquainted with every dish served in the bar and able to provide an explanation as
requested.
• Good understanding of Arabic cuisine by working in Aster Restaurant during Ramadan.
• Ensured that the ISO standard is maintained all the times.
• Ensured that the service is always performed in a professional manner
Helped with the needful to ensure successful daily operation.
• Maintained quality of the foods being prepared and served to customers.
• Maintained and followed the Happy guest houseStandards