Chef de Partie

Responsible for supervising, coordinating, and participating in the activities of the personnel engaged in preparing food items for the Kitchen assigned.

• Supervise, coordinate, and participate in preparing miseenplace, cooking lastminute short orders, etc.
• Check the daily menu to determine the kind and quantity of items to be prepared.
• Prepare the requisitions for groceries and food items based on the daily menus and forecasts.
• Receive guest's orders from the waiters and announce orders to the personnel concerned.
• Dispense food following the approved preparation presentation with garnishes and proper serving temperature.
• Ensure the hotel's cost control policies and procedures are followed.
• Take immediate actions to rectify recently observed faults, shortcomings or deficiencies in the area assigned.
• Maintain favorable working relationship within the department which will be conductive to maximum staff's morale.
• Undertake and promptly discharge any other assignment which are not specifically mentioned above and which may be required or requested by the Chef De Cuisine/Sous Chef.

• Free parking
• Health insurance
• Maternity leave
• Meal provided
• Opportunities for promotion
• Professional development

• Rotational shift

• Performance bonus

• Cooking: 1 year (required)