Chef de partie

Responsibilities: Ensure that the quality of food and hygiene reach to the school's standards Respect the production according to the meal plan and being able to manage the service Ensure inventory management, control product consumption dates, fridges, and freezers on regular basis Train and supervise apprentices and cooks under his command Manage the storage, cleaning, and hygiene of his workplace Make all the culinary preparations assigned to his specialty/part according to the standards in force and the Head Chef's instructions Develop and prepare menus in collaboration with the Head Chef Organise purchased order and delivery when needed Control the cleanness of the kitchen according to the Weekly Cleaning planning Master the different cooking methods and sauces preparation Ensure strict compliance with HACCP standards and food safety regulations