Chef de Partie

POSITION SUMMARY

Prepare food in accordance with portion and quality standards specified in recipes of restaurant operation under the directive of Junior Sous Chef / Sous Chef / Chef de Cuisine, through adherence to restaurant policies and procedures

PREFERRED QUALIFICATION

Diploma / Vocational certificate in Culinary Skills or related field

No experience or with 1 year related experience in full service restaurants/ local or international hotels in high volume kitchen

CORE WORK ACTIVITIES

1. 
   
2. Adhere HACCP policies and procedures within the hotel
3. 
   
4. Maintain cleanliness and hygiene of your work stations and maintenance of equipments
5. 
   
6. Communicate with team member of hazardous situation and notify supervisors of potiential dangers
7. 
   
8. Prepare mise-en-place for salad, fruits, seafood, poultry, farinaceous dishes and sauce for all meal periods
9. 
   
10. Ensure the consistency in the preparation of all food items for A La Carte/ Buffet/ Festive menus according to hotel recipes and standards
11. 
    
12. Adhere hotel brand standards
13. 
    
14. Establish and maintain effective employee working relationships
15. 
    
16. Attend and participates in all kitchen briefings and meetings
17. 
    
18. Attend and participate in training sessions as scheduled
19. 
    
20. Communicate politely and display courtesy to guests and internal customers