Chef de Partie- Airline Catering

• Main Duties:Allocate tasks to kitchen staff based on instructions from the Sous Chef.
• Coordinate shift activities to meet changing production requirements.
• Supervise meal preparation to ensure adherence to specifications and standards.
• Ensure efficient use of materials to minimize waste.
• Ensure kitchen staff maintain high standards of hygiene and appearance.
• Inspect kitchen equipment for safety and efficiency, report faults.
• Comply with health, safety, and security regulations.

Work Contacts: Sous Chef, Cooks, Production Supervisor, Kitchen Hand.

Supervision: Supervise Cooks, Assistant Cooks, Kitchen Hand, and Bakery Hand.

Safety & Security: Implement safety and security measures at the airport..