Chef De Partie

Prime Function: z ü Responsible for the efficiently and profitable functioning of the Kitchen assigned. ü Ensure that Novotel standards are applied to the production of food and the cleanliness of the kitchen and equipment. ü Ensure that the hygiene standards are maintained by the team in accordance with set standards. ü Support the Executive Chef, Executive Sous Chef Chef De Cusinie in all phases of the kitchen's operations. ü Ensure HACCP procedures are followed and clear records are kept at all times. ü Any matter which may affect the interests of hotel should be brought to the attention of the Management. Key Responsibilities: Food Beverage Production Planning ü Plan and coordinate the activities of the team to ensure operative effectiveness. ü Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies