Chef De Partie

In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known 

Communicates politely and display courtesy to guests and internal customers

Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards

Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information 

Establishes and maintains effective employee working relationships

Attends and participates in daily briefings and other meetings as scheduled

Attends and participates in training sessions as scheduled

Prepares in advance food, beverage, material and equipment needed for the service

Cleans and re-sets his/her working area

Implements the hotel and department regulations, policies and procedures including but not limited to:

House Rules and Regulation

Health and Safety

Grooming

Quality 

Hygiene and Cleanliness