Chef de Partie (Local Cuisine)

1.	Prepares, arranges and serves all food according to the standard set by the Executive Chef Preparation, cut, cook and arrange of food as required.
2.	Coordinates activities of cooks, pantry maids and kitchen helpers to ensure an efficient and smooth food service.
3.	Controls cost by minimizing spoilage, waste and exercising portion controls.
4.	Handles machines, furniture, equipment and utensils the proper way and clean them after use.
5.	Attends training classes, staff meeting and make suggestions for improvement.
6.	Assists in the training of kitchen personnel as instructed by the Sous Chef.
7.	Follows established procedure and performs special duties as may be assigned by his Supervisors.
8.	Responsible for presentation, taste and timeliness of sections production.
9.	Creates distinctive dishes and present them to Management for approval to incorporate such dishes into the regular menu.
10.	To train local staff on the preparation and cooking of Western cuisine.
11.	To ensure compliance of hygiene standards.

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