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Kitchen Manager
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A Day in the Life of a Chef de Partie
As a key member of our culinary team, your primary focus will be on delivering exceptional guest experiences through our menu offerings. You'll work closely with the sous chef and head chef to develop new dishes and menus, ensuring consistency and quality across all hotel food and beverage operations.
Essential Responsibilities
- Prepare, cook, and present dishes within your specialty, adhering to recipes and presentation standards.
- Manage and train demi-chef de parties or commis, providing guidance and feedback to ensure they meet expectations.
- Maintain high standards of food hygiene and safety, following health and safety regulations.
- Monitor portion and waste control to maintain profit margins.
Requirements for Success