08 set - Italia
Mandarin Oriental The Hotel Group
Main Responsibilities
- The Chef de Partie’s mission is to take full responsibility for the food quality & presentation of the corresponding kitchen and on demand to assist other areas of the culinary operation.
- Supervise his kitchen section and cooperate with the other sections within the kitchen.
- Responsible to comply at all times with the standard quality requirements, stock management and techniques.
- The Chef de Partie should monitor and control the food quality, setup/ presentation/buffet presentation and timely delivery of the dishes in corresponding kitchen.
- Ensure plating guides are up to date and distributed appropriately.
- Ensure that all plating guides are followed according to set dish description, cooking method and presentation image.
- Encourage proactive,
efficient and effective inter-departmental communication within and beyond the Food and Beverage division in order to promote a climate of teamwork and enthusiasm.
Requirements
- High School qualification or equivalent.
- Degree or Higher National Diploma in Hospitality/Culinary arts is preferred.
- Experience as Chef de Partie in a starred restaurant or catering company with highest levels of service is preferred.
- A minimum of 2 years of experience working in a 5-star hotel or free standing restaurant environment.
- International work experience is a plus.
- Strong knowledge of HACCP.
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