Chef de Partie (Restaurant)

Required Abilities: Creative vision Ability to delegate Great communication skills Good mathematical ability Ability to follow instructions closely Ability to work as part of a team Good at manual work Required Work Experience : Chef Degree : Bachelor of Hotel Management - BHM Required Skills : Cooking, Food Processing, Handover The Food Preparation Area Primary Responsibility : work in a hospitality team maintain customer service store raw food materials use reheating techniques use cooking techniques think creatively about food and beverages dispose waste use food cutting tools plan menus use culinary finishing techniques manage staff control of expenses comply with food safety and hygiene maintain kitchen equipment at correct temperature handover the food preparation area use food preparation techniques instruct kitchen personnel