Chef De Partie

General Responsibilities:

Ø Assist with mise-en-place for his station/section.

Ø Ensure has acknowledged handovers from previous shifts.

Ø Maintains the orderliness and cleanliness of the work stations, buffet area, etc.

Ø Possesses good product knowledge including types of rooms, resorts facilities, restaurant operational hours, special functions and events held at the resort.

Ø Follows immaculate grooming standards in line with the resort’s grooming policy.

Ø Should be well versed of the departmental BRISOP (Brand Rosetta Integrated Standard Operating Procedures)

Specific Responsibilities:

Ø Prepare dishes for the restaurant and banqueting and assist his superiors to check on the presentation and replenishment whenever required.

Ø Assist in breaking down and setting up the various cooking stations.

Ø Work following the daily production schedule.

Ø Assist with receiving and storage of perishables and dry ingredients.

Ø Follows HACCP standards and maintains personal hygiene.

Ø Actively pursuing cost-saving measures without affecting the quality of food.

Ø Work in line with business needs and carries out any reasonable duties as instructed by Chef-de-Partie.

Ø Responsible for achieving a score of 90% in RENARD audit for Food Production operations and take necessary action for the shortcomings for standard compliance.

Ø Attends and participates in daily briefings and other departmental meetings as per schedule.

Ø Attends and participates in training sessions as per the departmental training scheduled.

Ø Carry out any reasonable duties as instructed by the Sous Chef.