Control the section for which responsible. Ensure the smooth running of the section and see that all areas and section maintain the Raffles the Palm Standard. Cook any food on a daily basis according to business requirements.
To report for duty punctually wearing the correct uniform and name badges at all times
Organize together with de Chef de Partie the shift on his/her section with regards to mise-en-place production and its service.
Take orders from his/her Chef de Partie and carry them out in the correct manner
Together with his/her Chef de Partie to write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Executive Sous Chef in order to achieve the high stock rotation desired in the section.
Maintain good employee relations and motivate colleagues
Work to the specifications received by the Chef de Partie regarding portion s...
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