Chef De Partie

**Responsibilities**:- ENSURE DAY-TO-DAY OPERATIONAL EFFICIENCY OF THE SECTION- Responsible in the preparation of daily staff food i.e. breakfast, lunch and dinner and ensure it is ready to be serve to the staff on time.- Responsible in the preparation and planning of menu, cooking recipe standard of all prepared dishes.- Stand by during service time, ensure replenishment of food items and mise-en-place when runs low.- Raise requisitions for the daily supplies and responsible for food cost.- Check quantity and quality of raw food stuff issue from food store or supplier, in case of any items shortage in weight, rotten and spoil, report to superior.- Maintains high standards of cleanliness and sanitation in the work station before leaving the work place.- Ensure all food stuff in proper store, maintain a highest sanitation standard.- Check and maintain all equipment in its proper working condition, in case of any breakage and also shortage of utensils report to superior.- CONTRIBUTE TO OVERALL EFFICIENCY OF THE SECTION.- To ensure preparation of food is within the allowable food cost and ensure resort food cost policies and procedures are followed.- To ensure meal coupon are collected from staff and to record the daily food consumption.- Supervise and direct the proper storage and disposal of all food stuffs, maintain freshness and quality of food and avoid wastage and spoilage.- Observe and test food being cooked according to the standard recipes, sample all food prepared up to the quality and portion control requirement.- Ensure proper handling, sanitation, cleanliness and maintenance of working premises, equipment, utensils and freezer.- Train and re-trained canteen staff to acquire higher skills on food knowledge, hygiene, sanitation etc.- Prepare staff working schedule and time table.- Perform other relevant duties as assigned.**Benefits**:- EPF- SOCSO- Annual Leave