Chef De Partie

Primary Responsibilities: a) To cook standard and/or a-la-carte dishes in accordance with themenu. b) Toassists the Section Chef with special dishes. c) Toclean and prepare the kitchen and refrigerator areas. d) Toassist in preparation of mis-en-place for daily operations. e) To setup condiments for service and clean up after service. f) Tokeep kitchen equipment and tools in good order and report anydefects/malfunction. g) Tocomply with the safety and hygiene standards at all time. h) To constantly upgrade culinary skills throughtraining and/or self-study. i) To perform other reasonableassignments as instructed by the Section Chef. ii) Updating of all FSMS temperature records and adhereto FSMS policies.