Chef de Partie
6 months ago
Operate, maintain, and clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill, and other equipment according to instructions.
- Set up stations, including utensils, equipment, and other needed items.
- Receive and store food according to standards, ensuring all product is rotated and items are stored at proper temperatures.
- Review production schedule at the beginning of each shift to ensure all items necessary for preparation are stocked.
- Ensure all items are prepared according to recipe cards, plating guides, and photographs.
- Follow governmental workplace health and safety guidelines and safety data sheets when storing and handling toxic substances.
- Maintain positive and professional communication with all staff.
- Provide recognition to others, including co-workers, supervisors, managers, and directors.
- Participate in meetings to learn about global programs, new products and procedures, and to discuss areas of opportunities, special events, and other activities.
- Ensure a healthy and safe work environment for co-workers and guests.
- Be knowledgeable of property facilities, services, and hours of operation, in-house events, conferences, and amenities to proactively assist guests.
- Promote property outlets to guests.
- Assist guests in finding locations within the property by escorting, when possible, or giving clear directions.
Ability to commute/relocate:
- Kota Tinggi: Reliably commute or planning to relocate before starting work (required)
**Education**:
- STM/STPM (required)
**Experience**:
- Food service: 2 years (required)
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