Chef de Partie

Be the connecter and facilitator of collective power and supervise the preparation and production of all hot or cold food items for the food and beverage outlet. Assist the Head Chef in ensuring the quality, consistency and production of food in all areas of responsibility. Supervise and coordinate activities of cooks and workers engaged in food preparation. Plan and manage food quantities and plating requirements for the food operation. Ensure proper portion, arrangement and food garnish focusing on attention to detail. Maintain organisational skills to ensure your section is clean and runs efficiently throughout each service period. Ensure all food is prepared and presented in a way that aims to exceed guest expectations. Understand guest requirements and deliver service excellence with each customer experience. Assist the team with preparation and execution during service periods. Maintain strong food safety and property standards.