Chef De Partie

- Prepare and present high quality dishes within company guidelines.
- Keep all working areas clean and tidy and ensure no cross contamination.
- Prepare all mis-en-place for all relevant menus.
- Assist in positive outcomes from guest queries in a timely and efficient manner.
- Ensure food stuffs are of good quality and stored correctly.
- Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets.
- Assist other departments wherever necessary and maintain good working relationships.
- Report maintenance, hygiene and hazard issues.
- Comply with hotel security, fire regulations, and all health and safety and food safety legislation.
- Awareness of departmental targets and strive to achieve them as part of the team.#J-18808-Ljbffr