Chef De Partie

We are looking for young and dynamic professional individual to join our Kitchen team.

• Prepare the Mis en Place for the Section to the Standard set by the Chef / Sous Chef.
• Knowledge of all the other Menus within the hotel.
• To liaise with the Sous Chef at all times to produce the Standards, which have been set.
• To ensure Inventory every 15^th of the month and 1^st of the month is done
• To ensure security of all Kitchen and Hotel Property.
• To ensure efficient and accurate use of Product and Equipment in and around the Kitchen.
• Will be responsible of set up of assigned workstation.
• Prepare and / or plate menu items and special requests.
• Set up and serve functions and help break down station.
• Maintain sanitary workstation.
• Expedite food orders of assigned workstation.
• Post service clean-up of work area.
• Rotate, cover and date all food items.
• Inventory and requisition food items for next day.
• Clean and organize refrigeration, Freezers, and Dry Store area.
• Preparation for next day.
• Other Preparation and Tasks assigned by Supervisor.
• Notify Sous Chefs of food shortage and equipment failures.
• Report to work as Scheduled.
• Supervision of junior staff members.
• To provide a friendly, courteous and professional service at all times.
• To maintain good working relationships with your colleagues and all departments.
• To wear the correct uniform and maintain a high standard of personal hygiene on duty.
• To attend training sessions and course as and when required.
• To understand the operational set up and principle of SO Mauritius
• Receive and confirm count and weight of incoming products.
• Prepare daily production list.
• Assist in protecting the financial results of operation.
• Assist in inventory counts and controls.
• Promote teamwork and good environment.