Chef De Partie

Primary Responsibilities:

a)     To cook standard and/or a-la-carte dishes in accordance with the menu.

b)      To assists the Section Chef with special dishes.

c)       To clean and prepare the kitchen and refrigerator areas.

d)      To assist in preparation of mis-en-place for daily operations.

e)      To set up condiments for service and clean up after service.

f)       To keep kitchen equipment and tools in good order and report any defects/malfunction.

g)       To comply with the safety and hygiene standards at all time.

h)      To   constantly upgrade culinary skills through training and/or self-study.

i)        To perform other reasonable assignments as instructed by the Section Chef.

ii)          Updating of all FSMS temperature records and adhere to FSMS policies.