Chef De Partie

Primary Responsibilities: a)     To cook standard and/or a-la-carte dishes in accordance with themenu.  b)      Toassists the Section Chef with special dishes. c)       Toclean and prepare the kitchen and refrigerator areas. d)      Toassist in preparation of mis-en-place for daily operations. e)      To setup condiments for service and clean up after service. f)       Tokeep kitchen equipment and tools in good order and report anydefects/malfunction.   g)       Tocomply with the safety and hygiene standards at all time. h)      To   constantly upgrade culinary skills throughtraining and/or self-study. i)        To perform other reasonableassignments as instructed by the Section Chef. ii)         Updating of all FSMS temperature records and adhereto FSMS policies.