Chef De Partie (Pan Asian)

General Responsibilities.

Assist with mise-en-place for his station/section.

Ensure has acknowledged handovers from previous shifts.

Maintains the orderliness and cleanliness of the work stations, buffet area, etc Possesses good product knowledge including types of rooms, resorts facilities, restaurant operational hours, special functions and events held at the resort.

Follows immaculate grooming standards in line with the resorts grooming policy.

Should be well versed of the departmental BRISOP (Brand Rosetta Integrated Standard Operating Procedures).

Specific Responsibilities.

Prepare dishes for the restaurant and banqueting and assist his superiors to check on the presentation and replenishment whenever required.

Assist in breaking down and setting up the various cooking stations.

Work following the daily production schedule.

Assist with receiving and storage of perishables and dry ingredients.

Follows HACCP standards and maintains personal hygiene.

Actively pursuing cost-saving measures without affecting the quality of food.

Work in line with business needs and carries out any reasonable duties as instructed by Chef-de-Partie.

Responsible for achieving a score of 90% in RENARD audit for Food Production operations and take necessary action for the shortcomings for standard compliance.

Attends and participates in daily briefings and other departmental meetings as per schedule.

Attends and participates in training sessions as per the departmental training scheduled.

Carry out any reasonable duties as instructed by the Sous Chef.