Chef De Partie - Banquet

Company DescriptionCompany WebsiteJob DescriptionSupervises, 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 and 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.Ensures that the food is prepared efficiently and of the highest quality.Ensures that the personnel handle and use the kitchen utensils properly.Ensures 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 personnel.Prepares time schedules for the section and submits them 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.QualificationsAbility to speak English.Attentiveness and patience for customers.Active listening and effective communication skills.Flexibility to work in shifts.
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