Chef De Partie – Breakfast (ABF)

- Oversee daily preparation and service for Asian and International Breakfast Buffet (ABF) and à la carte breakfast. - Prepare and present dishes according to resort recipes, portion standards, and quality requirements. - Forecast daily food production based on occupancy and expected business levels. - Monitor food costs, portion control, yields, and food waste. - Check food quality, storage, labeling, FIFO rotation, expiry dates, and temperature records. - Inspect food deliveries and ensure products meet required quality standards. - Supervisand support Demi Chef de Partie, Commis Chefs, and trainees during preparation and service. - Maintain high standards of kitchen cleanliness, hygiene, food safety, and HACCP compliance. - Ensure kitchen equipment and tools are properly used and maintained. - Coordinate with Sous Chef and Executive Sous Chef to ensure smooth daily operations.