CHEF DE PARTIE

- Specializes in Western Cooking - Report for duty on time and in the manner specified i.e. well groomed, clean uniform, personal hygiene, etc. -Engage in preparing and cooking food, to ensure an efficient, profitable and smooth food service at all times. -Ensures that there is no wastage in storerooms, refrigerators and freezers. -Ensures that all food is prepared and served according to the standard set by the Executive Chef or Sous Chef. -Ensures standard recipes are used and food is presented according to pictures. -Ensures that all machine, equipment and utensils are clean and in working condition at all times. -Make sure all the refrigerators are clean at all times and well stocked. -Ensure the work areas and equipment are clean at all time. - Prepare and cook ingredients for buffet, functions and coffee breaks. -Ensures keep items from fresh market and dried item in proper storages and temperature follow FIFO system. -Pick up store, fresh marketing items and double checks the items issued with the food requisition. -Make sure clean and arrange the dried items and fresh good item in proper storing area. -Coordinate with morning shift Commis to ensure a smooth operation. -Setting up the station for daily operation of the Food Outlet. Ensure that enough mise-en-place for the expected volume of business.