Chef De Partie - Tổ Trưởng Bếp

- Works in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.
- Ensures that all dishes from that section are prepared consistently and according to standard recipes.
- Supervises the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the Departmental Operations Manual.
- Ensures the sanitation standards for kitchen are being met.
- Assists to oversee the punctuality and appearance of all Kitchen employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.
- Organises and sets up the assigned section of the Food and Beverage Kitchen as efficiently as possible to increase speed and maximise productivity.
- Be familiar with all sections of the kitchen to facilitate the flexible use of employees.
- Assists in the training of the employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency.
- Monitors food and operating costs and controls these by reducing waste.
- Trains the culinary employees in that section of kitchen in the skills necessary for them to perform their function.
- Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.
- Assists the Sous Chef and Chef de Cuisine in ensuring that all culinary standards in that section comply with company and Hotel Policies and Procedures and Minimum Standards.

Required Skills

Required Skills

Cập nhật gần nhất lúc: 2024-03-26 14:35:37