Chef de partie:

General Information

Saint Vincent de Paul
Job Type:
Restaurant/ Food Service
Lebanon - Beirut
Date Posted:
Nov 13, 2017
Employee Type:
Full-Time Employee


- Takes care of daily food preparation and duties assigned through the superiors to meet the standard and the quality set by the Restaurant.
- Responsible to supervise junior chefs or commis.
- Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
- Ensure that the production, preparation and presentation of food are of the highest quality at all times.
- Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
- Full awareness of all menu items, their recipes, methods of production and presentation standards.
- Follows good preservation standards for proper handling of all food products at right temperature.
- Ensure effective communication between staff by maintaining a secure and friendly working environment.
- Have excellent knowledge into menu creation, whilst maintaining quality and controlling costs in a volume food business.
- Personally responsible for hygiene, safety and correct use of equipment and utensils.
- Checks periodically expiry dates and proper storage of food items in the section.
- Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
- Culinary school diploma BT/TS, BS in hotel management.

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