Chef De Partie

To replace the Sous chef de cuisine when latter is off duty, and acts as a direct supervisor for all kitchen activities.

•Maintain high levels of personal hygiene and appearance, and health and safety standards in workplaces.

•Be able to work in all jobs in the kitchen and know all the recipes of the menu. To help on the other sections of the kitchen incase his section is not busy.

•To study carefully the daily menu and makes preparation of his/ her responsibility area Inform superiors on any shortages of items in the department.

•Read food order slips, and prepare and cook food according to instructions.

•To be able to make ad hoc staff changes during the working day to relieve pressure.

•To check and implement all menus in operation. To supervise personally the service during lunch and dinner.

•To ensure all standards and procedures, by contributing in the implementation and maintenance of the quality systems in the department.

Diploma in Food Production from a Hotel School or previous experience in the same position.

•Excellent knowledge of the Health & Safety and Food Hygiene requirements.

•Knowledge of Greek and English language.

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