Job Summary – (Role Summary)
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 Duties and Responsibilities – (Key Activities of the role)
In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known
Prepares, cooks, serves and stores the following dishes:
Cleans and re-sets his/her working area
Pastry, cakes and yeast goods
Produces baked desserts
desserts
Prepares pastries for pate en croute
Buffet Food
Prepares and produces a range of salads
Attends and participates in training sessions as scheduled
Prepares regional noodle dishes
Prepares extensive range of regional food, including banquet, festive, and specialty menu items
Vietnamese Dishes
sauces for fish and shell fish
Hot and cold deserts
Establishes and maintains effective employee working relationships
Produces and presents a range of steamed sweet rice based desserts
Prepares regional rice dishes
petits fours
Plates and Terrines
Produces hot and cold sauces for menu items ensuring consistency
Prepares and presents food for buffets
Meat dishes
carve meats
Prepares chicken, meat, seafood and vegetable dishes
Applies organization skills for mise en place
Poultry and Game dishes
Stores buffet items
Prepares and presents desserts for buffets
Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards
Decorate, portion and present
Sauces
garnishing techniques and methods of service for fish
Prepares in advance food, beverage, material and equipment needed for the service
Appetizers, Savories, Salads and Sandwiches
Prepares soups and stocks
Asian Desserts
Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
Communicates politely and display courtesy to guests and internal customers
Attends and participates in daily briefings and other meetings as scheduled
Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes
meat marinades
Produces a range of liquid and solid deserts
Fish and shell fish
Implements the hotel and department regulations, policies and procedures including but not limited to:
Works with Supervisor in the preparation and management of the Department’s budget
Hygiene and Cleanliness
Health and Safety
Grooming
Perform any other duties which may be assigned by the management from time to time.
Quality
House Rules and Regulation
Works with Supervisor in manpower planning and management needs
