Job Description

Job Title: Chef De Partie

Main Objectives: Allocate meal preparation tasks to cooks and kitchen staff based on production needs. Supervise these activities to ensure efficient use of raw materials, adherence to specifications, and timely meal production.

Main Duties:

Allocate tasks to kitchen staff based on instructions from the Sous Chef.
Coordinate shift activities to meet changing production requirements.
Supervise meal preparation to ensure adherence to specifications and standards.
Ensure efficient use of materials to minimize waste.
Ensure kitchen staff maintain high standards of hygiene and appearance.
Inspect kitchen equipment for safety and efficiency, report faults.
Comply with health, safety, and security regulations.

Work Contacts: Sous Chef, Cooks, Production Supervisor, Kitchen Hand.

Supervision: Supervise Cooks, Assistant Cooks, Kitchen Hand, and Bakery Hand.

Safety & Security: Implement safety and security measures at the airport..

Minimum Requirements:

Education: Secondary School (12 years) education and 1-year course in industrial cookery.
Experience: 3 years cooking experience.

Chef de Partie- Airline Catering