The i Chef de partie function is to lend aid to the Head Chef where ever possible. He must also be flexible enough to move from department to department (substitute or relieves cook of a comparable or junior station) when necessary.
Prepares sauces, dough, cold meats and vegetables. Cooks the lunch and dinner, assist in making pastry, hot preparation
Follow notes of recipes, ingredients that are to be served with the feature menu or that you are trained or shown
Preparing, cooking, finishing, and garnishing of all Hot & Cold food products
Preparation of menus for restaurants
Make sure that set ups and mise-en-place are done accurately before opening the restaurant
In the respective kitchen areas, check the Food Rotation, Food quality and Presentation
Work according to standard recipes procedure
Ensure your kitchen section has sufficient back up to help the service to run smoothly
Keep all food storage and refrigeration very clean
Job Type: Full-time
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