Chef De Partie

1. The ability to run the day to day operation of the station in the kitchen for the Senari and Room Service. 2. The ability to assist in creating and preparing menus items and specials. 3. The ability to check and complete miseen place and pars and set-up the station. 4. The ability to complete requisitions, obtain proper signatures and submit to the Purchasing department. 5. The ability to communicate with the Sous Chefs and the Executive Chef regarding menu items, problem situations or shortages. 6. The ability to utilize the computer system in retrieving orders. 7. The ability to work closely with standard recipes and plate presentations in order to maintain standards of quality in production and presentation. 8. The ability to maintain a good working relationship with other employees, providing instruction and encouragement as needed. 9. The ability to store items properly at the end of the shift. 10. The ability to ensure a clean, neat and organized work area. 11. The ability to handle and report any accident immediately, no matter how minor. 12. The ability to respond properly in any hotel emergency or safety situation. 13. The ability to perform other tasks or projects as assigned by hotel management and staff. 14. The ability to follow all guidelines for timely food service to guests.Rebak Island Resort & Marina Langkawi (Rebak Island Marina Berhad) appoint an individual of the most skilled and capable of coordinating and controlling the program by converting strategy into a series of activites that support the business model. This activity is a major contributor to the development of overall reliability as required by the organization. Train every employee resorts in terms of the conduct, character and quality of service and also motivate them to be able to contribute imagesSPM / O Level / SKM Level 1 / SKM Level 2 / SKM Level 3 or Equivalent