Chef de partie
- Flacq
- Negotiable
- Permanent
- Added 25/02/2025
- Closing 27/03/2025
- Nasreen Serajuddy
Assist in all the kitchen operations as per SOPs
| Keep superior informed about all unusual matter concerning any plan affecting his/her area | |||||||
| Adapt to unexpected situation | |||||||
| Knowledgeable and compliant to Rules and Regulations prevaling in the Establishment | |||||||
| Conduct adequate and satisfactory on-the-job training | |||||||
| Keep and ensure records of on the job trainings | |||||||
| Ensure that discipline prevails within the team and communicate any disciplinary issues to Superior | |||||||
| Ensure that guest allergies pertaining to food is being taken into consideration concerning culinary operation, communicated to the Team and follow up is done accordingly | |||||||
| Ensure guests satisfaction during services | |||||||
| Participate in Eco Standard/Sustainable Responsibility set by the hotel | |||||||
| Ensure that orders have been prepared as per set standards and delivered accordingly | |||||||
| Ensure the quality of food produced and served to guests are as per set standard | |||||||
| Establish and maintain effective employee relationship | |||||||
| Minimize food wastage and breakage | |||||||
| Prepare requisitions according to requirements | |||||||
| Ensure energy saving (electricity, gas, water) | |||||||
| Ensure respective TMs are operating as per Quality Management System | |||||||
| Ensure respective TMs are operating as per S&H regulations and policies | |||||||
| Ensure TMs’ grooming is in accordance with hotel’s standards | |||||||
| Supervise and participate in all stages of preparation | |||||||
| Control quality and visual presentation of meal by tasting and verifying texture and consistency | |||||||
| Instruct cooks to prepare food according to “fiche technique” | |||||||
| Ensure the process of closing kitchen (gas, water, electricity, air con, cold room…) |
Veranda Palmar Beach Hotel
- Coastal Road, Belle Mare, Mauritius, Belle Mare, Mauritius