Chef de Partie - Cold Kitchen

**Description:**

Operational:

· Buys available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items

· Participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu

· Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items

· Directs food apportionment policy to control costs

· Introduces and tests the market with new products which are market-orientated in terms of price and product

· Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept

· Supervises cooking and other kitchen personnel and coordinates their assignments to en...