Offers “Accor”

Expires soon Accor

Chef de Partie - Banquet

  • Siem Reap, CAMBODIA
  • Hotels - Restaurants

Job description

Company Description

Job Description

·  Supervises, coordinates and participates in the preparation of all mis-en-place and setting up of each event
·  Checks the daily functions to determine the kind of quantity of items to be prepared
·  Prepares the requisitions for groceries and perishable food items based on the daily menu forecast
·  Dispenses food only against micros checks or in case of micros failure captain order
·  Checks food in serving dish
·  Observes and tastes the food during preparation
·  Sees that the food is prepared efficiently and of the highest quality
·  Sees that the personnel handle and use the kitchen utensils properly
·  Sees that the food leaving the kitchen is hot and appetizing
·  Ensures the cleanliness of all utensils, cooking equipment, working tables and cold room
·  Supervises and participates in buffet set up and decoration
·  Participates in training, motivation and evaluating the performance of his personnel
·  Prepares time schedules of his section and submits to the Executive Sous Chef for approval
·  Makes sure that after every function all food items are properly stored to avoid any spoilage
·  Works continually using the “Customer Comes First” values
·  Other duties and responsibilities which might be assigned from time to time by the Executive Chef


·  Ability to speak English.
·  Attentiveness and patience for customers
·  Active listening and effective communication skills
·  Flexibility to work in shifts

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