chef de partie | functions of chef de partie

They are the station heads and must be skilled to cook every dishes made by their stations. They are - 

- Responsible for food production and wastage on his areas.

- Responsible for implementing hotel standards on food quality , preparation and presentation in his section.

- Recommend changes in system and procedures to increase efficiency

- Maintain high standard of hygiene and cleanliness in his section

- Make sure all kitchen equipment is operated, maintained and stored properly

- Ensure all ingredients are available at all times 

- Ensure proper mis-en-place in his production section

- Register complaints regarding improper machinery functions or employee ill's behaviour.

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