Chef de Partie (ibis Bangkok Impact)

- Produce high quality food in a specified area of the food preparation to ensure that Commis I, II, III and Trainee Cook are competent to produce the same high quality of food
- Responsible to have adequate raw products available in respective section to produce the daily volume of food
- Responsible to assist section head in continuous training of the Commis I, II, III and Trainee Cook
- Responsible in keeping all refrigerators, freezers and general work areas tidy
- Reports inability or difficulties in achieving work responsibilities to section head
- Acts as a role model for the other junior cooks
- To co-ordinate, in detail on the Restaurant / Banquet / food production, and all specific duties to employees under his supervision
- To check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and to ensure that food served is always of the highest standards
- To constantly check the quality of food prepared with regard to taste and temperature
- To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards
- To monitor and fully implement the portion control established with the recipe cards and the butcher test. To minimise waste and spoilage
- To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers
- Ensures smooth and effective communication among the kitchens and with other departments
- To constantly be alert on freshness, presentations and temperature of food served
- Ensures food portioning, serving, requisitions / receiving from stores are properly controlled