Chef De Partie
Published date: 2024/01/10
- Location: Bengaluru , Karnataka, India
JOB DESCRIPTION
• Ensure that all dishes are prepared according to the recipe and to the correct quantity.
• To ensure that the section is being kept clean and tidy at all times as per the standards.
• Closely communicate with Restaurant Manager & Assistant Manager, on special functions, booking, menu item availability, service problems, guest comments and guest preferences.
• Ensure to take extra care to prevent the use of contaminated products in any process of food preparation.
• Monitor the presentation of food to ensure that it complies with company standards and set guidelines.
• To ensure that Commis chefs receive the appropriate training and optimum guidance.
• Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated promptly to the Executive Sous chef or Executive chef.
• Attend to day-to-day problems and needs concerning equipment and food supplies.
• Coordinate operations with Department Associates, Team Leaders and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services.
• Ensure to monitor quantity and quality of food products to ensure compliance with the standards.
• Strictly follow all recipes, methods and instructions from the Executive Chef / Executive Sous Chef.
• Handle additional responsibilities as and when delegated by the Management
• Ensure that all dishes are prepared according to the recipe and to the correct quantity.
• To ensure that the section is being kept clean and tidy at all times as per the standards.
• Closely communicate with Restaurant Manager & Assistant Manager, on special functions, booking, menu item availability, service problems, guest comments and guest preferences.
• Ensure to take extra care to prevent the use of contaminated products in any process of food preparation.
• Monitor the presentation of food to ensure that it complies with company standards and set guidelines.
• To ensure that Commis chefs receive the appropriate training and optimum guidance.
• Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated promptly to the Executive Sous chef or Executive chef.
• Attend to day-to-day problems and needs concerning equipment and food supplies.
• Coordinate operations with Department Associates, Team Leaders and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services.
• Ensure to monitor quantity and quality of food products to ensure compliance with the standards.
• Strictly follow all recipes, methods and instructions from the Executive Chef / Executive Sous Chef.
• Handle additional responsibilities as and when delegated by the Management
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