Chef de Partie (South Indian)

Preparation of South Indian Cuisine.Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards.To supervise the assigned station / section, produce a consistent, high quality product and flexible service.Maintain proper rotation of product in all chillers to minimize wastage/spoilage.To ensure that guests are always receiving an exceptional dining experience representing true value for money.Responsible for daily cleanliness and maintaining set hygiene standards