REPORTS TO: Kitchen Supervisor/ Sous Chef/ Chef de Cuisine
Health, Safety & Environmental (HSE)
KNOWLEDGE & SKILLS
While performing the duties of Chef de partie, the employee is required to talk or hear orders by the Sous chef or Head Chef, stand and work for long hours, stoop or crouch. The employee must occasionally lift and/or move up to 24KG. Specific vision abilities required by this job include close vision and distance vision.
QUALIFICATIONS & EXPERIENCE
Your normal workweek shall consist of forty hours, Sunday to Saturday on a shift basis. However, from time to time you may be required to work longer hours
It is the employee’s personal responsibility, within the framework of the tasks he/she has been set, to ensure that his/her is distributed between tasks in the most advantageous way to the overall benefit of the Company.