Chef De Partie
Reporting to the Sous Chef / Head Chef, this position's primary responsibility is that of ensuring day to day in ala carte/buffet operations are catered for effectively.
The position incorporates the responsibility of ensuring that the overall offering is at par with the organizational standards and also the responsibility of Commis Chefs, in the absence of the Sous Chefs and Head Chef.
The Chef De Partie is responsible for the daily activities of the section including menu development for the various functions of the hotel group, inventory of supplies, and cost control. The Chef De Partie is also responsible for the production and presentation of new ideas in food offering within the section assigned to him/her/they/them.
A culinary degree
Company discount!