Position Summary
To assist in the preparation of mis-en-place and production of food during operation time.
The Chef De Partie reports to the Executive Chef.
Primary Responsibilities
- To cook standard and/or a-la-carte dishes in accordance with the menu.
- To assists the Section Chef with special dishes.
- To clean and prepare the kitchen and refrigerator areas.
- To assist in preparation of mis-en-place for daily operations.
- To set up condiments for service and clean up after service.
- To keep kitchen equipment and tools in good order and report any defects/malfunction.
- To comply with the safety and hygiene standards at all time
- To constantly upgrade culinary skills through training and/or self-study.
- To perform other reasonable assignments as instructed by the Section Chef.
- Updating of all FSMS temperature records and adhere to FSMS policies.
