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Chef de partie |
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Destinations Restaurants in Sofitel and Mercure hotels Restaurants in Accor Thalassa institutes Lenôtre restaurants and production laboratories Overview The chef de partie is in charge of one or more kitchen specialities, depending on the structure. He supervises and creates culinary dishes, providing support for the head chef and the sous chef. What I do from day to day ... …Integrate, train and supervise the commis chefs and apprentices …Organise the preparation of the speciality dishes …Prepare culinary dishes in line with the technical instructions …Allocate duties to the team of commis chefs …Check final dishes before they leave the kitchen …Take products out of storage as required and check remaining stocks I ensure that working areas are kept clean in compliance with hygiene and safety standards. I ensure that the equipment and materials under my responsibility are kept in good working order. I am conscentious about costs and waste concerning foodstuffs.
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Teaching and motivational skills