Chef De Partie

Lead a group of young chefs and train them. Yield and cost management. Pioneer in quality management. Ability to plan for production, manage inventory levels and setup a quality control plan. Adept at learning new techniques and devising training plan to share knowledge. Role model and mentor for young chefs in the kitchen. Adept at inspecting quality of incoming raw material and setting up qc process across the cooking value chain. Supports in hiring and training.