B
Chef De Partie
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. In charge of the daily mise en place and ordering for the assigned section.
. Carry out given recipes and instructions with precision and speed.
. Ensure strict health and hygiene practices.
. Cleaning, organize and taking care of kitchen equipment as per instruction manuals
. Receiving of stock and stock rotation.
. Monitoring food portion and waste to maintain profit margin.
. Follow grooming standards
. Preparing staff meal on rotational basis
. Adhere to the schedule set by Sous Chef or Head Chef (AM/PM Duty)
. Washing of Prep Jacket and Apron on rotational basis
. In charge of any part time or stagier attached to the station
. Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)
Job ID: 151132187
Skills:
stock ordering, mise en place, Problem-solving
Skills:
Making pizza dough from scratch, Mise en scene, Frying, Kitchen safety, Mise en place, Food hygiene, Sauteing, Grilling
Skills:
Ms Office, Recipe Maintenance System, Culinary, Kitchen hygiene practices, Occupational health and safety standards, Kitchen Production or Management
Skills:
Mise en place, Sanitation standards, Food Safety, Culinary Preparation, Execution of dishes
Skills:
Food safety and hygiene regulations, Mise-en-place
