Chef de Partie

Royal Island is a faraway island retreat where every day is a new chapter. Located in the heart of the Baa Atoll, less than 20 minutes from Velana International Airport by domestic flight, our all-inclusive resort brings together the intimacy of a village, the spirit of escapism, and the warmth of Maldivian culture. It's a place to wake up to uninterrupted ocean views, connect over soulful South Asian dining, and be inspired by an evergrowing collection of signature excursions and spa experiences. - To take an active part in all functions related to production and day to day operation of the section and manage in an efficient and profitable manner, with a view to establish Royal Island Resort & Spa as a leading Resort in the Maldives - Main Duties Responsibilities for The Job: - Responsible for all operational functions of the section to manage in a professional and profitable manner to achieve set goals and targets. - Main Responsibilities: -  Checking the quality of all food items produced in the section to ensure correct taste, texture, colour and presentation. - Make all pre preparations according to the specified mise en place check list and make sure that all items are available before service. - Discuss with Executive Chef / Sous Chef of any items not available in order to determine options. - General maintenance of hygiene standards in the section and documentation of cleaning records, temperatures etc, - Maintenance of all equipment in the section in good working condition. - Motivation of staff in the section towards achieving optimum performance. - Periodically checks the grooming standards of the staff in the section and advise them on lapses if any. - Ensures that cleaning of the section and surrounding areas are carried out in accordance with the weekly cleaning schedule - Conducts a daily briefing with staff in the section to discuss day`s programs, house count, special events etc, and assign duties to be carried out during the day. - Ensures departmental compliance with Departmental policy & procedures guidelines. - Ensures that HACCP guidelines are adhered to at all times in order to prevent bacterial contaminations and food poisoning or other food borne illnesses. - Inform Executive Chef / Sous chef of items to be requisitioned for the day taking into account the existing stocks and occupancy forecast to minimize wastage / spoilage - Maintains a good working relationship with all staff in the section as well as other sections to ensure a cordial working atmosphere. - Provide on the job training to educate the staff and create awareness on departmental procedures, culinary trends, hygiene etc, - Inform Executive Chef / Sous Chef of any staff who are absent or not punctual or any other breach of company rules for disciplinary action. - Make internal transfers for all items used in the section in order to reflect the correct cost calculations. - Maintains a strong professional relationship with all other departmental heads and their staff. Education Minimum: GCE O’ Level Certificate in Cookery Experience Minimum: 1 year’ experience in the field is desired Skills Communication skills Excellent problem solving & time management skills Able to work long hours and a team player