Chef de Partie

**Responsibilities**:

- ENSURE DAY-TO-DAY OPERATIONAL EFFICIENCY OF THE SECTION
- Responsible in the preparation of daily staff food i.e. breakfast, lunch and dinner and ensure it is ready to be serve to the staff on time.
- Responsible in the preparation and planning of menu, cooking recipe standard of all prepared dishes.
- Stand by during service time, ensure replenishment of food items and mise-en-place when runs low.
- Raise requisitions for the daily supplies and responsible for food cost.
- Check quantity and quality of raw food stuff issue from food store or supplier, in case of any items shortage in weight, rotten and spoil, report to superior.
- Maintains high standards of cleanliness and sanitation in the work station before leaving the work place.
- Ensure all food stuff in proper store, maintain a highest sanitation standard.
- Check and maintain all equipment in its proper working condition, in case of any breakage and also shortage of utensils report to superior.
- CONTRIBUTE TO OVERALL EFFICIENCY OF THE SECTION.
- To ensure preparation of food is within the allowable food cost and ensure resort food cost policies and procedures are followed.
- To ensure meal coupon are collected from staff and to record the daily food consumption.
- Supervise and direct the proper storage and disposal of all food stuffs, maintain freshness and quality of food and avoid wastage and spoilage.
- Observe and test food being cooked according to the standard recipes, sample all food prepared up to the quality and portion control requirement.
- Ensure proper handling, sanitation, cleanliness and maintenance of working premises, equipment, utensils and freezer.
- Train and re-trained canteen staff to acquire higher skills on food knowledge, hygiene, sanitation etc.
- Prepare staff working schedule and time table.
- Perform other relevant duties as assigned.

**Benefits**:

- EPF
- SOCSO
- Annual Leave