• ARRANGE MEETINGS WITH THE FOREIGNER EXECUTIVE CHEF TO DISCUSS THE MONTHLY AND QUARTERLY PLAN TO MAINTAIN HIGH PROFITABLE INCOME.• MAKING EVALUATION ON A MONTHLY BASIS TO THE STAFF• PERFORM MONTHLY INVENTORY DUTIES PLATE AND RECIPE COSTING AND APPROVE MENU DESIGNS.• RECRUIT INTERVIEW HIRE TRAIN AND SUPERVISED FRONT- AND BACK OF-HOUSE EMPLOYEES.• INITIATE AND MAINTAIN EXCELLENT VENDOR RELATIONSHIPS.• MANAGE DAILY KITCHEN OPERATIONS AND CREATE STANDARDS THAT EXCEED SAFETY AND HEALTH REGULATIONS; IDENTIFY AND PROVIDE SOLUTIONS FOR ANY PROBLEM AREAS.• HELP IN THE PREPARATION AND DESIGN OF ALL FOOD AND DRINKS MENUS.• PRODUCE HIGH QUALITY PLATES BOTH DESIGN AND TASTE WISE.• ENSURE THAT THE KITCHEN OPERATES IN A TIMELY WAY THAT MEETS OUR QUALITY STANDARDS.

• PERFORM MONTHLY INVENTORY DUTIES PLATE AND RECIPE COSTING AND APPROVE MENU DESIGNS.• RECRUIT INTERVIEW HIRE TRAIN AND SUPERVISED FRONT- AND BACK OF-HOUSE EMPLOYEES.• INITIATE AND MAINTAIN EXCELLENT VENDOR RELATIONSHIPS.• MANAGE DAILY KITCHEN OPERATIONS AND CREATE STANDARDS THAT EXCEED SAFETY AND HEALTH REGULATIONS; IDENTIFY AND PROVIDE SOLUTIONS FOR ANY PROBLEM AREAS.

• HELP IN THE PREPARATION AND DESIGN OF ALL FOOD AND DRINKS MENUS.• PRODUCE HIGH QUALITY PLATES BOTH DESIGN AND TASTE WISE.• ENSURE THAT THE KITCHEN OPERATES IN A TIMELY WAY THAT MEETS OUR QUALITY STANDARDS.• FILL IN FOR THE EXECUTIVE CHEF IN PLANNING AND DIRECTING FOOD PREPARATION WHEN NECESSARY.• RESOURCEFULLY SOLVE ANY ISSUES THAT ARISE AND SEIZE CONTROL OF ANY PROBLEMATIC SITUATION.• MANAGE AND TRAIN KITCHEN STAFF, ESTABLISH WORKING SCHEDULE AND ASSESS STAFF’S PERFORMANCE.• ORDER SUPPLIES TO STOCK INVENTORY APPROPRIATELY.• COMPLY WITH AND ENFORCE SANITATION REGULATIONS AND SAFETY STANDARDS.• MAINTAIN A POSITIVE AND PROFESSIONAL APPROACH WITH COWORKERS AND CUSTOMERS.

AS A CHEF DE PARTIE I WAS RESPONSIBLE TO OVERSEE A PASTRY SECTION OF THE KITCHEN,RESPONSIBILITIES:• PREPARING, COOKING AND PRESENTING DISHES WITHIN YOUR SPECIALITY.• MANAGING AND TRAINING ANY DEMI-CHEF DE PARTIES OR COMMIS WORKING WITH YOU.• HELPING THE SOUS CHEF AND HEAD CHEF TO DEVELOP NEW DISHES AND MENUS.• ENSURING YOU AND YOUR TEAM HAVE HIGH STANDARDS OF FOOD HYGIENE AND FOLLOW THE RULES OF HEALTH AND SAFETY.• MONITORING PORTION AND WASTE CONTROL TO MAINTAIN PROFIT MARGINS.

• SUPPORT THE CHEF DE PARTIE OR SOUS CHEF IN THE DAILY OPERATION AND WORK.• WORK ACCORDING TO THE MENU SPECIFICATIONS BY THE CHEF DE PARTIE.• KEEP WORK AREA AT ALL TIMES IN HYGIENIC CONDITIONS ACCORDING TO THE RULES SET BY THE HOTEL.• PREPARE THE DAILY MIS-EN-PLACE AND FOOD PRODUCTION IN DIFFERENT SECTIONS OF THE MAIN KITCHEN OR SATELLITES.• 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 AND ACTIVELY TAKE PART IN SET UP OF BUFFETS AND SPECIAL FUNCTIONS.• COORDINATE AND PARTICIPATE WITH OTHER SECTIONS OF REQUIREMENTS, CLEANLINESS, WASTAGE AND COST.