Chef de partie/ hot

• Oversee daily food preparation and production in the assigned section.
• Prepare mise en place (prepping ingredients in advance).
• Ensure that all dishes are cooked to the correct temperature and served on time.
• Maintain high standards of food quality and presentation.
• Monitor food costs and waste.
• Assist with inventory control.
• Ensure compliance with health and safety regulations.
• Work effectively as part of a team.
• Before service, they meticulously prepare ingredients – chopping vegetables, portioning meats, and getting everything organized (mise en place).
• During service, they cook dishes to order, ensuring they meet the Hotel's standards for taste, presentation, and timing.
• CDPs keep a close eye on the food leaving their station, ensuring it's perfect before it reaches the customer.
• CDPs follow strict hygiene and safety rules to maintain a clean and organized worksp...

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