Chef de Partie Cold Section

- Coordinate daily tasks with the Executive Sous Chef or Executive Chef

- Follow the instructions and recommendations from the immediate superiors to complete the daily tasks

- Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques

- Instruct and lead subordinates through their daily requirements in food preparation

- Ensures that food goes to the customers in a timely manne

- Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control

- Consult and check on daily requirements, functions and last minute events

- Guide and train the subordinates on a daily basis to ensure high motivation and economical working environment

- Follow HACCP guidelines and ensure that staff comply with HACCP guidelines