Chef de Partie - Royal Palm

Plan daily production in terms of quantity and quality of items to be prepared according to standards and procedures; Starts, monitors and complete cooking operations, in line with standards in term of hygiene, quality, quantity, timing and costs;

Job Duties:

• Plan daily production in terms of quantity and quality of items to be prepared according to standards and procedures;
• Ensure that subordinates have all necessary commodities required for production;
• Starts, monitors and complete cooking operations, in line with standards in term of hygiene, quality, quantity, timing and costs;
• Ensure that service operations are carried out as per standards and up to guests’ satisfaction;
• Maintains and complies with hygienic standards and practices within the Kitchen areas;
• Handles, and ensures the handling of, materials and equipment properly so as to avoid breakages, wastage and accidents