Chef de Partie

1. Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste
2. Ensure that food stock levels in the kitchen are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts
3. Creative menu planning and correct food preparation for each outlets
4. Spend time in the restaurant to ensure that the operation is managed well by the outlet team
5. Ensure that all recipes and product yields are accurately costed and reviewed regularly.

1. Has hotel experience
2. Good communication
3. Have experiences in a position
4. Good in administration work, Excellent Computer knowledge and skills
5. Know about the Recipe and cost
6. Good Management Skill
7. Good service mind provide to the customer
8. Pro-active and good attitude
9. High responsibilities
10. Creative and innovative
11. Training and presentation skills
12. Ability to spot and resolve problems efficiently

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