** Chef de Partie SCOPE OF ROLE: Reporting to the Executive Chef or Sous Chef, the Chef de Partie mainly to take care the day to day operations of the Kitchen. - To relay all relevant Kitchen information received from Executive Sous Chef / Senior Sous Chef / Sous Chef to all kitchen crew. - Be fair in preparing duty roster and be considerate to consider roster changes request (operations and company interest to be on priority). - To consult with the Executive Chef / Sous Chef daily in the use of products and stock rotation. - Coordinate general cleaning and over night cleaning within the cleaning roster guidelines. - Train and coach the apprentices / trainees. Follow through tasks that have been appointed to them to check consistency. - Observe a stock taking system. - Ordering of daily requisition of all Kitchen requirements - Conduct stock check daily of fresh meats and perishables. - Execute all tasks as requested by the Executive Chef / Sous Chef to a proficient standard. - To assist in monitoring and ensuring kitchen crew are following rules, policies and procedures. - To assist in all team building projects in an enthusiastic and caring manner. - Any other duties as may be assigned by the Management from time to time. ** Demi Chef SCOPE OF ROLE: Responsible for the daily production, mise-en-place and all food orders consistently and to ensure quality in the food produced and as per menu specification. RESPONSIBILITIES: - Ensure food produced is up to standard and in accordance to standardized recipe and production methods. - Ensure the right portioning for each dishes - Coordinate with CDP / Sous Chef on the daily food requisition. - Take care and report malfunction cooking equipment and utensils to the superior immediately. - Prepare mise-en-place as required. - Perform relief duties (if required). - Adheres strictly to hygiene, sanitation and safety standards. - Maintains proper personal appearance. - Any other duties as may be assigned by the Management from time to time. ** Commis SCOPE OF ROLE: Overall responsible for the efficient operations of the Kitchen Department working closely with the Executive Chef to maintain high standards of food quality, presentation and also hygiene and sanitation. RESPONSIBILITIES: - To assist day-to-day preparation of the food. - To maintain and keep monitoring that the foods are well presented. - To assist in stock control of food and beverage. - To be detailed on presentation of the food. - To check and monitor the food counter all the times. - To keep the working area clean and the cleanliness and hygienic practices in food preparation. - To cooperate and work in a team towards development, implementation, maintenance and improvements of the quality management system. - To take initiative to identify areas for improvement and participate in continual improvement activities. - To undertake other jobs assigned by superior from time to time.