Capella Bangkok

Role and Responsibilities

Chef de Partie, prepares and costs dishes in conjunction with the Sous chef and Chef de cuisine and is responsible for ensuring that standards are maintained for all section. It is a vital part of the position to keep food quality for both guests and staff to the best standard potentially possible. It is also vital to keep the staff moral high and so have a good working atmosphere, productivity and confidence level will rise with a highly motivated team. responsible for his/her professional appearance and will be expected display themselves to Capella's grooming standards and wearing a full, clean uniform at the start of each shift.

Chef de Partie duties and responsibilities

  • Plan and execute menus in collaboration with other colleagues
  • Ensure adequacy of supplies at all times
  • Place orders in a timely manner
  • Manage ingredients that should be frequently available on a daily basis
  • Follow the directions of the executive chef, chef de cuisine and sous chef
  • Suggest new ways of presentation of dishes
  • Suggest new rules and procedures for optimizing the cooking process
  • To liaise with the Sous Chef and Chef de cuisine implements new menu/dishes/systems where applicable
  • Give attention productivity of the kitchen such as speed and food quality
  • Ensure adherence to all relevant health, safety and hygiene standards
  • Collaborate with other colleagues and seniors
  • Cover sickness, and follow policies on absenteeism for the whole team
  • To ensure staff are appropriately dressed and look professional
  • To be aware of and act in accordance with Fire Safety Procedures at all times
  • Support all section in difficult and pressurized situations
Capella Bangkok
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