Responsible for the preparation of all dishes that are prepared in their section.
Ensure food quality, presentation and safety standards are being adhered to.
Responsible for proper storage, labeling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control.
Ensures and maintains the sanitation standards in the assigned areas, a clean and wholesome ambiance in the kitchen, controlling room temperature, ventilation, and tidiness.
Ensures that mis-en-place is prepared for each shift's needs.
Follows control systems this will ensure quality and portion consistency.
Directs chefs in their section in preparing, cooking, and presenting culinary dishes enforces strict health and hygiene standards in the kitchen and trouble-shoots any problems that may arise.
Supervises and ensures food items are properly stored at the end of the shift.
Ensures the food cost for the outlet kitchen is at a minimum by adhering to standards.
Assists the Sous Chef/Chef de Cuisine with Menu planning, inventory control, scheduling, ordering of kitchen supplies.
Organizes and sets up the assigned section of the satellite kitchen as efficiently as possible to increase speed and maximize productivity.
Ensures that operating and kitchen equipment is well maintained up to the standard with minimum breakage
Carries out orders handed down to them by the Sous chef and Chef de Cusine.
Delegates duties to chefs working in their section of the kitchen.
Works closely with the Sous Chef to ensure kitchen is running smoothly and efficiently.
Creates the market list on daily basis, listing all produce to be purchased
Handles and reports any accident immediately to the Sous Chef.
Attends daily briefing, meeting to ensure the smooth operation.
Under supervision of the Sous Chef/Chef de Cusine, participates in recruiting, hiring, training, and evaluating all employees, to ensure the productivity and effectiveness of the assigned section.
Provides additional training for the culinary employees in the areas and skills necessary for performing their function.
Performs other tasks or projects as assigned by hotel management or superiors.
JOB REQUIREMENT
At least 2 years of Chef de Partie experience in the hospitality industry.
Be knowledgeable about his or her specialty, as well as culinary functions in general.
Solid understanding of HACCP.
Proven track record of cost control including food, equipment, labor, and waste to meet the food quality goals and the hotel's financial goals.
Demonstrate a real passion for menu planning and leadership
EMPLOYEE BENEFITS
Company Transport / Uniform / Duty Meals / Medical & Dental Coverage provided
Employee Discount Rate for F&B Dine-In and Hotel Room Stay Globally
Learning & Development Opportunities and Staff Recognition Awards
