** 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 ** Junior Sous Chef: • Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation • Full awareness of all menu items, their recipes, methods of production and presentation standards • Assess quality control and adhere to service standards • Support the control of food cost • Carry out close liaison with all section of the kitchen in order to ensure smooth and efficient service • Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim • Seek own solutions to obstacles that occur from time to time • To project a pleasant and positive professional image to all contacts at all times • Assist Executive Sous Chef and Chef de Cuisine. • Ensure full liaison with other members of the section and the Kitchen team