Chef De Partie
To supervise the work of the cooks and pantry staff.
To arrange for extra staffing during busy operations if necessary.
To control the consistency of quality and quantity of foods served.
To prepare daily market list.
To control foods cost.
To recommend menu and price adjustments.
To ensure maintenance of all operating equipments in the kitchen.
To organize proper and systematic storage of food items in the kitchen.
To ensure that the cooks and pantry staff observe all safety and hygiene standards.
To ensure all junior staff are trained for the jobs.
To ensure good team work in the kitchen, and counsel staff with problems.
Any other suitable tasks as and when assigned by Sous Chef.
Park Hotel Farrer Park