Chef De Partie - Cold Kitchen

- Prepare food items in accurate and standard portion and quantities

- Prepare meal as directed and according to recipe, menu specification and expected standard

- Ensure meals are prepared according to Work Order timings and are black chilled accordingly.

- Ensure personal and food hygiene practices are followed accordingly standards.

- Ensure staffs adhere to safety rules and regulation practices.

- Provide training, supervise and assign job to staff.

- Monitor and check staff attendance against roster and work schedule.

- Minimize stock level of raw materials and products in the cold room or freezer.

- Check and ensure weight of meals is prepared to specifications.

- Plan and order dry store items ahead actual requirement.

- The main responsibility in Staff Canteen.