Chef De Partie

SCOPE OF ROLE:

Overall responsible for the efficient operations of the Kitchen Department working closely with the Executive Chef to maintain high standards of food quality, presentation and also hygiene and sanitation.

RESPONSIBILITIES:

• To be responsible for the smooth operation daily operations of the kitchen department.
• To organize and plan menu, preparation and maintaining the desired cost.
• To organize menu/recipe manuals and training.
• To prepare daily menu and to ensure high food quality and consistency.
• To ensure the food prepared are well presented and sufficient.
• To be detailed on the food presentation.
• To assist in purchasing of kitchen equipment and utensils when necessary.
• To implement the cleanliness and hygienic practices in food preparation.
• To advise the management of the daily stocks inventory and food costing.
• To plan and control and ensure to work within budget limits.
• To advise and train the Assistant Chef of any new menu, presentation, handling of food etc.
• To cooperate and work in a team towards development, implementation, maintenance and improvements of the quality management system.
• To take initiative to identify areas for improvement and participate in continual improvement activities.
• To undertake other jobs assigned by superior from time to time.

REQUIREMENTS:

• At least 1-2 years of experience in the same position.
• Strong leadership skills among cooks.
• Understanding of international cuisines.
• Proficient in English.
• Ability to train cooks to develop their skills.
• Knowledge and implementation of HACCP in the kitchen.
• Assist the Sous Chef with menu development.
• Ability to control and order par stock in the kitchen.