Chef de Partie - Shandrani Beachcomber Resort & Spa

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

Job Responsibilities:

• 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;
• Start, monitor 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;
• Maintain and comply with hygienic standards and practices within the Kitchen areas;
• Handle, and ensure the handling of materials and equipment properly so as to avoid breakages, wastage and accidents.