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Sous Chef
Responsible for the daily management and food preparation
of the outlets, ensuring maximum quality and profitability;
adherence to food safety & hygiene plans; minimising costs.
Oversee and participate in the
preparation, presentation and display of all menu items and
for the maintenance of equipment and work area.
- Ensure all elements of HACCP are met
- Ensuring that all food items are prepared as per
standard recipe cards whilst maintaining portion
control and minimize wastage.
- Ensuring that all food preparation equipment is
being used safely and correctly and that it is
cleaned and maintained as per schedule.

Chef de Partie
To build a culture focused on the visions and values of the business and responsible for the preparation, presentation and display of all. menu items in the designated area of the Kitchen and for the maintenance of equipment and work area. In the execution of these responsibilities.
the Senior Chef de Partie must establish and
maintain a spirit of enthusiasm, cooperation and
resourcefulness among all contacts and ensure a
united effort in building ongoing training. This
position exists to support the Executive Chef to
develop, implement and achieve benchmark
guest service standards and financial
performance, while growing and developing
colleagues and a positive culture within the
team.

- Assist the Executive Chef /Executive Sous Chef/ Sous
Chef to comply with Corporate and Hotel Policies,
Standards and Procedures.
- Responsible of food preparation ensuring first class
quality and profitability.
Reference : Sous Chef / Chef de Partie jobs

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Published at 10-01-2023
Viewed: 78 times