Chef de Partie

1. Ensure the consistency in the preparation of all food items for a la carte and or buffet menus according to hotel recipes and standards
2. Liaise daily with Chef to keep open lines of communication regarding guest feedback
3. Maintain and enhance the food products through creative menu development and presentation
4. To ensure minimum kitchen wastage
5. To monitor stock movement and be responsible for ordering on kitchen section
6. Actively interact with guests at tables
7. Ensure the cleanliness and maintenance of all work areas, utensils and equipment
8. Follow kitchen policies, procedures and service standards
9. Follow all safety and sanitation policies when handling food and beverage
10. Any other ad-hoc duties assigned by Head of Department
A brand new executive accommodation bringing together a beautiful landscaped with contemporary interior design.
SPM / O Level / SKM Level 1 / SKM Level 2 / SKM Level 3 or Equivalent