Chef de Partie or Demi Chef de Partie Job in Savanne | Belle Riviere hotel ltd

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Full-time

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 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.

ONLY those with valid work permit to work in Mauritius, may apply. Many Thanks :)