Chef De Partie

Financial Responsibilities:

1. To control Food Cost by proper inventory control.

2. To Check and Control Spoilage of Food.

Customer Responsibilities:

1. To increase guest satisfaction

2. To increase Guest memorable Experience

Operation Responsibilities:

1. To Complete Kitchen Operation On Time

2. Timely complete Kitchen Opening with all Checklist Filled

3. Timely prepare Misa and prepare for order

4. Prepare Dish as per company recipe

5. Timely Complete Kitchen Closing with all checklist filled

6. Maintain proper work Place hygiene.

7. Write Requisition and receive items as per Hotel occupancy and restaurant bookings.

8. To do Menu Planning and Engineering timely

Growth and Development Responsibilities:

1. Timely complete all operational task and reports on time with proper efficiency and quality.

2. To attend and Conduct Training and Complete certification on time.

3. Attend briefing and Debriefing.