Chef de Partie - Pizza

About the role

Buys available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items Participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu

What you'll do

• Ensure new technology and equipment are embraced, improving productivity whilst taking work out of the system
• Recruit, select and develop Outlet Chefs and Apprentices to work following the operational, financial
• Delegate appropriately, duties and responsibilities to equipped and resourced employees
• Monitor employee morale and provide mechanisms for performance feedback and development
• Ensure all employees provide a courteous and professional service at all times

What you need

• 3–4 yrs of experience
• Food production
• Performance management
• Any graduate