Chef de Partie
Azadea
Total years of experience :9 years, 2 Months
▪ Takes care of daily food preparation and duties assigned through the superiors to meet the
standard and the quality set by the Restaurant.
▪ Able to estimate the daily production needs and checking the quality of raw and cooked food
products to ensure that standards are met.
▪ Ensure that the production, preparation and presentation of food are of the highest quality at all
times & highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
▪ Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also
about any last minute events & Coordinates daily tasks with the Sous Chef.
▪ Checks periodically expiry dates and proper storage of food items in the section.
Ensure effective communication between staff by maintaining a secure and friendly working
environment.
•The main focus of catering management is ensuring customer satisfaction
•Planning menu in consultation with chefs and ordering supplies as required
•Monitoring the quality of the product and service provided & quality of food
•Ordering supplies when required
•Comply fully with all Safety Policies and Procedures
•Assist in keeping the kitchen clean, hygienic and tidy, at all time
•Maintain personal knowledge by completing in-house training, attending courses and completing workbooks
•Assist in preparation of food products
•Cleans and organizes
https://www.allbarone.co.uk/
▪ Food Hygiene Regulation and Food Safety Acts.
▪ Comply with Company due diligence procedures to ensure quality and legal compliance.
▪ Assist Kitchen Manager to prepare and count dry food stock for Weekly/monthly stock takes.
▪ Responsible for the kitchen in the absence of Kitchen Manager
Kallada Residency
Santhipuram, Kodungallur, Thrissur, 680 668 Kerala (India)
▪ Responsible for preparing Food and Mise-en-place.
▪ Responsible for cleaning kitchen and kitchen equipment’s.
▪ Maintain Sanitation, Health and safety standards in work areas.
▪ Preparing foods quickly and as company standard.
Business or sector Hotels
• Keep an inventory.
• Clean, stock and restock workstation.
• Store everything properly and in order.