Chef De Partie

Set up and handle all stations in the

kitchen in daily operations.

Ensure freshness

of ingredients.

Check and prepare sufficient

mise-en-place before meal period.

Cook food

items accurately to standard recipes.

Plate

food items according to standard presentation style.

Assist in creating and preparing menu items and daily

specials.

Inspect and clean the kitchen,

kitchen equipment and serving areas to ensure safe and sanitary

food handling practices

Assist in monthly

inventory counts and record food wastages.

Train, guide and encourage junior cooks to excel in their

daily job duties; performs supervisory role.

Ensure areas of responsibilities are clean, tidy and

organized.

Follow Food & Beverage Safety

and Hygiene policies and procedures and ensure proper storage

methods.

Report all items of interest to Back

of House in charge (ie. Accidents, equipment malfunctions, menu

items, problems or shortage of

supplies).