Chef De Party

-Preparation and serving of dishes according to technological maps

-Control of the quantity and quality of semi-finished products

-Control of expiration dates of products and semi-finished products

-Keeping the work place clean

-Compliance with sanitary rules

-Inform the Sous Chef or Head Chef about the stops in a timely manner

-Inform the Sous Chef or Head Chef promptly of any problems or incidents in production

-Compliance with company rules and standards

Key performance indicators

-Minimum stop list

-Minimum write-off of products

-Ticket time compliance

-Dishes comply with standards

-Food safety rules are followed

Professional education

Professional skills

-Ability to use basic culinary techniques (frying, boiling, braising, etc.)

-Skill in working with meat, fish and seafood

-Ability to server dishes

-Ability to use complex kitchen equipment (sous vide, slicer, creamer, etc.)

-Ability to open and close a shift according to a checklist

-Ability to conduct organoleptic analysis of products

-Ability to work according to technological maps

-Ability to make a grocery ordering list

-Ability to speak and understand English

-Management Skills (Basic Level)

-Knowledge of the composition of all dishes and semi-finished products

-Knowledge of sanitation and food safety rules

-Knowledge of expiration dates of products and semi-finished products

-Knowledge of product neighborhood rules

-Knowledge of company rules and standards

-Kitchen management knowledge (Basic level)

-Knowledge of basic culinary techniques and recipes

Personal qualities

Responsibility, attentiveness, stress resistance, creativity, communication skills, desire for

self-development

Appearance requirements

Clean clothes that meet company standards, neat appearance (hair and beard neatly

trimmed, nails clean and trimmed)