Chef de Partie

• Creation of the daily Mise en place • Deputy of the superior position in case of absence • Compliance with kitchen standards • Rotating assignment to all positions and shifts (cold kitchen, Entremetier, Saucier, breakfast, buffet preparation) • Orders in the absence of the superior or on instruction • Independent gathering of information about the business • Preparation of meals in accordance with recipes • Compliance with and control of hygiene rules (HACCP) • Creation of the staff meal plan and responsibility for production • Goods receipt inspection • Ensuring cleanliness and order • Creation of recipes • Maintenance and upkeep of the workplace • Obligation to safe and correct operation of all machines • Obligation to report any damage to the workplace or individual machines • Completion of temperature control lists or delegation of completion • Constructive cooperation with other departments • Willingness to support employees • Compliance with business appointments