Responsibilities

• Prepare menus in collaboration with colleagues
• Ensure adequacy of supplies at the cooking stations
• Prepare ingredients that should be frequently available (vegetables, spices etc.)
• Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes
• Put effort in optimizing the cooking process with attention to speed and quality
• Enforce strict health and hygiene standards
• Help to maintain a climate of smooth and friendly cooperation
  

  Requirements and skills

  • Proven experience in a Chef de Partie role
  • Excellent use of various cooking methods, ingredients, equipment and processes
  • Ability to multitask and work efficiently under pressure
  • Knowledge of best cooking practices
  • Culinary school diploma