Job Summary –
(RoleSummary)
As a Chef De Partie (CDP) you are responsible supporting the Head and Sous Chef in a busy hotel kitchen delivering consistently high- quality food, handle purchase orders and ensure that items arriving without authorization are not received.
Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.
Essential Dutiesand Responsibilities –
(Key Activities of the role)
Inabsence of Manager, conducts shift briefings to ensure hotel activities andoperational requirements are known
Prepares, cooks, serves and stores the following dishes:
Sauces
Prepares pastries for pate en croute
petits fours
Decorate, portion and present
Prepares soups and stocks
Applies organization skills for mise en place
Plates and Terrines
Prepares extensive range of regional food, including banquet, festive,and specialty menu items
Prepares and presents food for buffets
Buffet Food
Appetizers, Savories, Salads and Sandwiches
meat marinades
Attends and participates in training sessions asscheduled
Stores buffet items
Produces hot and cold sauces for menu items ensuring consistency
Vietnamese Dishes
Cleans and re- sets his/her working area
Pastry, cakes and yeast goods
garnishing techniques and methodsof service for fish
Prepares and produces a range of salads
Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes
Establishes and maintains effective employee workingrelationships
Prepares regional noodle dishes
Prepares in advance food, beverage, material andequipment needed for the service
Prepares chicken, meat, seafood and vegetable dishes
Produces and presents a range of steamed sweet rice based desserts
Fish and shell fish
Meat dishes
sauces for fish and shell fish
carve meats
Prepares regional rice dishes
desserts
Communicates politely and display courtesy to guests andinternal customers
Produces a range of liquid and solid deserts
Asian Desserts
Poultry and Game dishes
Communicates to his/her superior any difficulties, guestor internal customer comment and other relevant information
Prepares and presents desserts for buffets
Attends and participates in daily briefings and othermeetings as scheduled
Hot and cold deserts
Provides direction to the Kitchen helpers, includingCommis, Cooks, Kitchen Attendants and Stewards
Produces baked desserts
Implements the hotel and department regulations, policies
and procedures including but not limited to:
Hygiene and Cleanliness
Workswith Supervisor in manpower planning and management needs
House Rules and Regulation
Health and Safety
Perform any other duties which may be assigned by themanagement from time to time.
Grooming
Workswith Supervisor in the preparation and management of the Department’s budget
Quality
