Chef De Partie

Primary Responsibilities:

a)     To cook standard and/or a-la-carte dishes in accordance with themenu. 

b)      Toassists the Section Chef with special dishes.

c)       Toclean and prepare the kitchen and refrigerator areas.

d)      Toassist in preparation of mis-en-place for daily operations.

e)      To setup condiments for service and clean up after service.

f)       Tokeep kitchen equipment and tools in good order and report anydefects/malfunction.  

g)       Tocomply with the safety and hygiene standards at all time.

h)      To   constantly upgrade culinary skills throughtraining and/or self-study.

i)        To perform other reasonableassignments as instructed by the Section Chef.

ii)         Updating of all FSMS temperature records and adhereto FSMS policies.