Chef De Partie

a)      Duties:

-     Wears issued uniform and name badge whenever on duty, from "clock -in" to "clock -out"

-     Maintains proper grooming and hygiene habits as defined in the "personal hygiene" section ' of the Food and Beverage Manual.

-     Maintains issued uniform including name badge in good, clean condition, without tears or stains.

-     Complies with the hotel's house rules and conduct codes as stated in the employee handbook and as distributed at orientation.

-     Be able to describe the tasks that you are to perform in an emergency as outlined in the hotel's loss -prevention procedures manual.

-     Complies with energy conservation and job safety procedures which management defines in the hotel's Loss Prevention Procedures Manual or in postings.

-     Maintains a clean and neat work area.

-     Immediately inform sous chef /Executive Chef upon gaining knowledge of a hazardous situation, emergency or threat to the security of guests, employees or hotel assets.

-     Responds immediately in a courteous manner to guest requests; if unable to personally fulfill guest requests, immediately notifies supervisor.

-     Assists (as requested by Management) in emergency duties which are defined under "specific tasks", but which are determined by Management

      To be directly and urgently related to guest satisfaction and / or the welfare or safety of guests, employees or hotel assets.

b)     Responsibilities :

-     Maintain the high standard of hygiene and sanitation.

-     Maintain the personal grooming.

-     Work with other fellow worker in effectively and harmoniously.

-     Check and maintain the cleanliness of the work area and kitchen storage.

-     Check the daily mis en place.

-     Follow the duty roster.

-     To train Commis I, II and III including Demi Chef.

-     Cook all food according to menu by following the recipe.

-     Taste the food before serving including quality.

-     Familiar with kitchen equipment and utensils procedure and usage.

-     Maintain the rotation of items used in Kitchen Department.

-     Write the duty roster for section.

-     Familiar with emergency breakdown procedures.

-     Notify the out of service equipment and submit to Sous Chef.

-     Set up the buffet table by following the layout.

-     Familiar with safety and accident prevention in the kitchen.

-     Check and maintain the procedures of closing duties.

-     Control and maintain the food presentation.

-     Control wastage by minimizing and portion control.

-     May be requested to perform other related or unrelated duties as and when required by the management.

-     Check all goods which are received from the store or supplier.

-          Do checking and controlling of items, market order, store and mis en place.

-          Be familiar with the location of firefighting equipment such as fire extinguisher and blankets

-          Ensure all subordinates follows hygienic and sanitation procedures at all times