* Chef De Partie: - Prepares and when required delegates the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guest service - Actively participates in training of culinary skills to junior staff and apprentices - Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met - Keeps work station clean and organized including fridge’s/freezers, counter tops and stove tops - Ensures that station opening and closing procedures are carried out to standard - Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expense - Operate all kitchen equipment and conduct themselves with safety in mind at all times - Ensures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines - Report any and all deficiencies in kitchen equipment functionality and quality of food in a timely fashion - Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program - Adhere to all environmental policies and programs as required - Other reasonable duties as assigned * Commis Chef: - To assist the Senior Chef on duty with storage, - Preparation and cooking of all food items - To assist and monitor food stocks and stock movement. - To ensure minimum kitchen wastage. - To follow the cleaning schedules for the kitchen and clean the section and other areas as directed. - To ensure stock is controlled and rotated. Accept and store deliveries - To ensure that mis en place is completed in your section. - To report any maintenance issues to the Head Chef immediately. - To comply with the conditions of the food hygiene policies. - Chef de partie