Chef De Partie

Job Detail

Job Summary: To cook and serve all food in the kitchen according to the menu planned. Key Responsibilities: • Ensure that all kitchen areas are clean and sanitized including food processing equipment, cooking utensils and other light equipment. • Cook and prepare assigned dishes for serving according to the menu (main and special/ promotion dishes). • Ensure that all food are processed according to the corporate and government regulatory control in hygiene and sanitation standards. • Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment. • Assist in planning of menus and recipes with the Unit Manager and Sous Chef. Attend weekly service meetings to improve and enhance service level. • Recording temperature for all refrigerators and Daily Cooking core temperature. • Responsible to ensure that all menu items are available in service areas throughout service times. • Responsible to oversee other kitchen personnel and kitchen areas on occasions when Junior Sous Chef or Sous Chef is not available. • Performs any other duties as directed by the Sous Chef and Unit Manager.