Hot Kitchen Chef de Partie

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RESPONSIBILITIES AND MEANS

? Supply enough mise-en-place and ensure smooth operation.
? Assist Thai Sous Chef to run his kitchen efficiently.
? Delegates work to his subordinates and ensure that his orders are carried out to hotel standards.
? Checks fridges and area thoroughly to avoid spoilage.

ADMINISTRATIVE RESPONSIBILITIES

? Ensure that production is done according to standard recipes at all times.
? Prepare food requisition storeroom.
? Check punctuality of all staff assigned to him.
? Delegate work to the Cooks and Commis assigned to him.

TECHNICAL RESPONSIBILITIES

? Operate all utensils and machinery in his assigned section.
? Teach his subordinates continuously in order to upgrade quality and production in a professional way.
? Responsible for minimum wastage, spoilage.

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