Chef de Partie - Cold Kitchen

Description: Operational: · 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 · Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items · D…