Chef De Partie

Job description Duties and Responsibilities : 1. To prepare all kinds of dishes required in the section. 2. To allocate and distribute duties amongst the cook in the section. 3. To give guide to the staff concerning cooking method of all kinds of dishes. 4. To work in close coordinating with other section for smooth discharge of function. 5. To prepare mise-en-place for items which are required in the section. 6. To make sure the use of ingredients in all dishes. 7. To ensure quality prepared dishes. 8. To ensure waste reduction. 9. To take care of the equipment and checks damages of articles. 10. To perform other duties as might be assigned by your supervisor. 11. Should possess a fairly good sense on costing. 12. To place order for raw material and ensure that goods received is of good quality. 13. To be able to lead and guide the commis cooks. 14. To process thorough knowledge of the food preparation and cooking methods in the section assigned to. 15. To ensure that food prepared and served to guests is up to standard and is well prepared. 16. To coordinate with the supervisor about the quality and quantity of food. 17. To report malfunction of cooking equipment and utensils to the executive chef. 18. To ensure all mise-en place is ready before business commence. 19. To maintain proper personnel appearance. 20. To keep work area clean and tidy and adhere strictly to sanitation and safety standards. 21. To perform such other duties and responsibilities that may be assigned by his/her superior from time to time. AGE 25 - 35 MALAYSIAN CITIZEN ONLY Job Types: Full-time, Permanent