Chef De Partie

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. Perform any other duties as directed by the Sous Chef and Unit Manager.

• See description for requirements.

• Benefits to be discussed.