Sr. Chef De Partie
The Regency Hotel
Total des années d'expérience :15 years, 4 Mois
Currently working in the Indian Restaurant.
- Prepare menus in collaboration with colleagues.
- Ensure adequacy of supplies at the cooking stations.
- Prepare ingredients that should be frequently available (vegetables, spices etc.)
- Banquet Set up.
- Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes.
- Put effort in optimizing the cooking process with attention to speed and quality.
- Enforce strict health and hygiene standards.
- Help to maintain a climate of smooth and friendly cooperation.
Chef in Pastry/Bakery, and Italian Cuisine, also carry a good backdrop in Continental, Goan, Chinese, Indian, Tandoor and Butchery.
▪ To monitor stock movement and be responsible for ordering on your section.
▪ To ensure minimum kitchen wastage.
▪ To ensure knowledge of the product is maintained and communicated to all relevant personnel.
▪ To be responsible for completing your mis en place
▪ To learn and record skills and recipes from other members of the department
▪ To report any maintenance issues to the Head Chef immediately.
▪ To comply with all Goodwood policies and procedures
to ensure that all statutory regulations are observed.
▪ To liaise with the Head Chef/Sous Chef and implement new menu/dishes/systems where applicable
▪To ensure all statutory regulations are adhered to,
such as food hygiene policies.
▪To be flexible and willing to help the restaurant kitchen at busy times if required.
Handling the kitchen and the counter.
Preparation of Indian, Chinese, Italian, Continental, etc...