Chef De Partie

● In charge of the daily mise en place and ordering for the assigned section. ● Carry out given recipes and instructions with precision and speed. ● Ensure strict health and hygiene practices. ● Cleaning, organize and taking care of kitchen equipment as per instruction manuals ● Receiving of stock and stock rotation. ● Monitoring food portion and waste to maintain profit margin. ● Follow grooming standards ● Preparing staff meal on rotational basis ● Adhere to the schedule set by Sous Chef or Head Chef (AM/PM Duty) ● Washing of Prep Jacket and Apron on rotational basis ● In charge of any part time or stagier attached to the station ● Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)