Chef De Partie / Executive Sous Chef
MAIN DUTIES AND RESPONSIBILITIES:
- Prepare all mise en place as assigned by Chef de Partie or Executive Sous Chef, for the Restaurant service, to the established standards
- Clear away and store all mise en place items at the end of the service period
- Maintain assigned area in clean and hygienic condition
- Prepare food items according to the standard recipes
- Minimize wastage and spoilage of food items
- Collect food requisitions as requested
- Any other duties as assigned by the Management
We regret that only short-listed candidate will be notified.
HOW TO APPLY
Please submit your resume to firstname.lastname@example.org or call 6768 9298.