Chef de Partie-Italian

Description: Operational · Organises and sets up the assigned section of the Food and Beverage Kitchen as efficiently as possible to increase speed and maximise productivity. · Ensures that all dishes from that section are prepared consistently and according to standard recipes. · Assists the Chef de Cuisine/Sous Chef in ensuring that all culinary standards in that section comply with company and Hotel Policies and Procedures and Minimum Standards. · Monitors food and operating costs and contro…