Chef de Partie REPORTING TO: Sous Chef, Senior Kitchen Management MAIN PURPOSE OF THE JOB:Assist the Kitchen Management Team with the operation of the kitchen(s), including food preparation and quality, physical maintenance, and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled. MAIN DUTIES AND RESPONSIBILITIES Attend or read the handover briefing at the beginning of your shift to ensure that you are aware of any special requirements for the day. […]
Respond properly in any hotel emergency or safety situation SERVICE STANDARDS...