Chef De Partie (Cold Kitchen)

1.     Prepare food based on banquet event order for the day.

2.     Delegate and supervise all mise-en place preparations for the day.

3.     Conduct cleaning of the kitchen chillers and freezers as per the schedule.

4.     Conduct training for subordinates to work independently.

5.     Conduct clearing for all functions based on banquet event order for the day.

6.     Initiate smooth and effective manning of the kitchen operations with the assistant section chef.

7.     Record daily attendance of all team members.

8.     Stand in for assistant section chef in his absence.

9.     Ensure all cooked food which is not exposed is properly stored according to HACCP requirements.

10.  Ensure each dish that is served is properly garnished and displayed.

11.  Conduct set-ups and clearing out after events based on the function sheet.