Chef de Partie (South Indian)

Job description

Job Description

·  Preparation of South Indian Cuisine.
·  Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards.
·  To supervise the assigned station / section, produce a consistent, high quality product and flexible service.
·  Maintain proper rotation of product in all chillers to minimize wastage/spoilage.
·  To ensure that guests are always receiving an exceptional dining experience representing true value for money.
·  Responsible for daily cleanliness and maintaining set hygiene standards