- Liaise with the stewarding manager in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small kitchen equipment, floors and fridges.

- Maintaining the kitchen equipment and ensuring their longevity to execute kitchen operations properly.

- Preventing any damage to kitchen equipment so that the quality is maintained in cuisine preparations.

- Assisting other officials and managers in executing food hygiene practices and cleanliness standards for food and kitchen equipment.

Skills

- Good team working and communication skills.

- Industrial knowledge and skills to handle the various responsibilities of a Chef de partie.

- Prior experience of work in multiple kitchen

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