Chef de Partie

To take an active part in all functions related to production and day to day operation of the section and manage in an efficient and profitable manner, with a view to establish Royal Island Resort & Spa as a leading Resort in the MaldivesMain Duties Responsibilities for The Job:Responsible for all operational functions of the section to manage in a professional and profitable manner to achieve set goals and targets.Main Responsibilities: Checking the quality of all food items produced in the section to ensure correct taste, texture, colour and presentation.Make all pre preparations according to the specified mise en place check list and make sure that all items are available before service.Discuss with Executive Chef / Sous Chef of any items not available in order to determine options.General maintenance of hygiene standards in the section and documentation of cleaning records, temperatures etc,Maintenance of all equipment in the section in good working condition.Motivation of staff in the section towards achieving optimum performance.Periodically checks the grooming standards of the staff in the section and advise them on lapses if any.Ensures that cleaning of the section and surrounding areas are carried out in accordance with the weekly cleaning scheduleConducts a daily briefing with staff in the section to discuss day`s programs, house count, special events etc, and assign duties to be carried out during the day.Ensures departmental compliance with Departmental policy & procedures guidelines.Ensures that HACCP guidelines are adhered to at all times in order to prevent bacterial contaminations and food poisoning or other food borne illnesses.Inform Executive Chef / Sous chef of items to be requisitioned for the day taking into account the existing stocks and occupancy forecast to minimize wastage / spoilageMaintains a good working relationship with all staff in the section as well as other sections to ensure a cordial working atmosphere.Provide on the job training to educate the staff and create awareness on departmental procedures, culinary trends, hygiene etc,Inform Executive Chef / Sous Chef of any staff who are absent or not punctual or any other breach of company rules for disciplinary action.Make internal transfers for all items used in the section in order to reflect the correct cost calculations.Maintains a strong professional relationship with all other departmental heads and their staff.