Chef de Partie - Sushi

Scope Of Position

The Chef de Partie is responsible for assisting the Sous Chef in supervising and managing their section within the kitchen, and supporting other areas of the culinary operation as needed.

Responsibilities

• Managerial Duties
• Take full responsibility for the food quality and presentation of their section, and assist other areas as required.
• Supervise their kitchen section and collaborate with other sections.
• Ensure compliance with quality standards, stock management, and culinary techniques.
• Monitor and control food quality, presentation, and timely dish delivery.
• Maintain and distribute up-to-date plating guides.
• Ensure dishes are prepared according to set standards and presentation images.
• Maintain high standards of hygiene, quality, and safety at all times.
• Promote effective communication within the culinary team and other departments.
• Manage daily ingredient orders and requests.
• Adhere to food safety standards set by the hotel and local regulations.
• Maintain professional grooming and appearance standards.

Customer Focus and Colleague Relations

Administrative Duties

Additional Duties

Sustainable Responsibilities

Seniority level

Employment type

Job function

Industries

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