Chef de partie

•Replace the Sous chef when off duty; act as direct supervisor for all kitchen activities

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

•Work in all kitchen jobs and know all menu recipes; help other sections when busy

•Study daily menu carefully; prepare responsibility area and inform superiors of shortages

•Read food order slips and prepare/cook food according to instructions

•Make ad hoc staff changes during working day to relieve pressure

•Check and implement all menus in operation; supervise lunch and dinner service

•Ensure all standards and procedures; contribute to quality system implementation

Qualifications:

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

•Excellent knowledge of Health & Safety and Food Hygiene requirements

•Knowledge of Greek and English language

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