Mercure SwanseaChef de Partie

Overview

As a Chef de Partie, your key responsibilities include preparing, cooking, and presenting dishes within your specialty. You are also responsible for managing and training any demi-chef de parties or commis working with you, helping the sous chef and head chef to develop new dishes and menus, and ensuring that you and your team maintain high standards of food hygiene and follow health and safety regulations. Additionally, monitoring portion and waste control to maintain profit margins is a crucial part of your role. By fulfilling these responsibilities, you play a vital role in ensuring the success of the kitchen and all hotel food and beverage operations.

Responsibilities

• Prepare, cook and present dishes within your specialty to a high standard.
• Manage and train demi-chef de parties or commis working with you.
• Assist the sous chef and head chef in developing new dishes and menus.
• Maintain high standards of food hygiene and adhere to health and safety regulations; monitor portion and waste control to support profitability.

Qualifications

Benefits

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