Chef de Partie- Airline Catering

البحرين
  • 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..

Skills

  • Minimum Requirements:Education: Secondary School (12 years) education and 1-year course in industrial cookery.
  • Experience: 3 years cooking experience.


تاريخ النشر: اليوم
الناشر: Bayt
تاريخ النشر: اليوم
الناشر: Bayt