• Supervises, coordinates, and participates in the preparation of all mis-en-place and setting up of each menu.
• Checks the daily functions to determine the kind and quantity of items to be prepared.
• Prepares the requisitions for groceries and perishable food items based on the hotel occupancy, function, and replenishment requirement.
• Dispenses food only against micros checks or in case of micros failure captain order.
• Taste all the food during preparation.
• Ensures the food is prepared efficiently and of the highest quality.
• Ensures the personnel handle and use the kitchen utensils properly.
• Sees that the food leaving the kitchen is tasted correctly and is presented correctly.
• Ensures the cleanliness of all utensils, cooking equipment, working tables, and cold room at all times.
• Makes sure that after every function all food items are properly stored to avoid any spoilage.
• Other duties and responsibilities which might be assigned from time to time by the Executive Chef.

• Proven experience as a Chef de Partie or equivalent role in a luxury hotel or fine dining establishment.
• Culinary degree or diploma preferred.
• Strong knowledge of various cuisines, cooking techniques, and international culinary trends.
• Excellent leadership, communication, and interpersonal skills.
• Ability to thrive in a fast-paced environment and handle pressure with grace and professionalism.
• Flexibility to work evenings, weekends, and holidays as required.
• Knowledge of HACCP and food safety standards.
• Passion for culinary excellence and a commitment to continuous learning and development.