Chef de Partie

Job Highlights

• 44 hours, 5 workdays per week
• Staff meals provided
• Staff discount
• Immediate hiring

Responsibilities:

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and quality set by the Restaurant.
• Coordinates daily tasks with the Sous/ Head Chef and responsible for supervising junior chefs or line cook
• Able to estimate the daily kitchen needs and check 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 the highest levels of guest satisfaction, quality, operating, and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies about food preparation, receiving, storage, and sanitation.
• Full awareness of all menu items, their recipes, methods of production, and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Guides and trains the subordinates daily to ensure high motivation and an economical working environment.

Requirements:

• Minimum 2-years of experience in similar capacity or experience.
• Ability to work in a fast-paced and stressful environment without losing composure
• Good leadership & communication skills
• Strong personal organizational and management skills
• Understanding of workplace health and safety and food hygiene
• Possess positive attitude towards task assigned.
• Eager to learn and progress.