Chef de Partie - Banquet

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• Supervises, coordinates and participates in the preparation of all mis-en-place and setting up of each event
• Checks the daily functions to determine the kind of quantity of items to be prepared
• Prepares the requisitions for groceries and perishable food items based on the daily menu forecast
• Dispenses food only against micros checks or in case of micros failure captain order
• Checks food in serving dish
• Observes and tastes the food during preparation
• Sees that the food is prepared efficiently and of the highest quality
• Sees that the personnel handle and use the kitchen utensils properly
• Sees that the food leaving the kitchen is hot and appetizing
• Ensures the cleanliness of all utensils, cooking equipment, working tables and cold room
• Supervises and participates in buffet set up and decoration
• Participates in training, motivation and evaluating the performance of his personnel
• Prepares time schedules of his section and submits to the Executive Sous Chef for approval
• Makes sure that after every function all food items are properly stored to avoid any spoilage
• Works continually using the “Customer Comes First” values
• Other duties and responsibilities which might be assigned from time to time by the Executive Chef

• Ability to speak English.
• Attentiveness and patience for customers
• Active listening and effective communication skills
• Flexibility to work in shifts