Chef de Partie (Chinese Kitchen)

1) Reports in time to the Executive Chef / Executive Sous Chef according to schedule.
2) To have good hygiene appearance and to inform his staff for grooming.
3) Control all equipment wish may use with safety work
4) Ensure all production in time and preparation
5) Knowledge in appropriate kitchen cuisine
6) Works according to standard recipes to obtain and maintain highest possible quality.
7) Checks fridges and products to avoid spoilage.
8) Delegates work to the subordinates and correct any mistake immediately.
9) To control and maintain all safety and saving procedure.
10) Has knowledge of all menu items in regard to ingredients, cooking techniques
and presentation.
11) Performs other duties assigned by his supervisor.
12) Control preparation and production for any daily and future event.
13) To have good communication with other and relation.
14) To prevent for all food cross contamination to avoid food poisoning.
15) Guideline for staff during working time.
16) To maintain quality and production for any even.
17) To refer to his Executive Chef for any change or quantity in production for any evens.
18) Maintain standard and hygiene during working time.