Chef de Partie

ROLE RESPONSIBILITIES

• Takes care of daily food preparation and duties assigned to meet the standard and the quality set by the company.
  
  
• Always ensure compliance with all legally required hygiene and safety practices and maintain high standards of cleanliness and safety in the kitchen and other relevant areas.
  
  
• Coordinates daily tasks with team members
• Assist to supervise line cook or commis, as required.
  
  
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
  
  
• Ensure that the production, preparation and presentation of food are always of the highest quality.
  
  
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
  
  
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
  
  
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
  
  
• Follow good preservation standards for proper handling of all food products at right temperature.
  
  
• Check expiry dates and proper storage of food items in the section.
  
  

ROLE REQUIREMENTS

• Minimum 5 years of experience in western kitchens
• Experienced Leading Cooks are also welcome to apply.
  
  
• A valid food hygiene certification is mandatory.
  
  
• Flexibility to work rotating shifts, including weekends and public holidays.
  
  
• Attain culinary Diploma from a known institution.