Chef De Partie

Job Description & Requirements

General

- Observe punctuality

- Maintain a clean and tidy appearance and don company assigned uniform

Kitchen skills

- Prepare, cook and plate food and ensure the highest possible quality and standards

- Responsible for food preparation including cleaning, cutting and storage

- Ensure timely delivery of food service by coordinating with other kitchen staff engaged in food preparation

- Be knowledgeable about products for sale and updated on new products

- Monitor and enforce cleanliness, tidiness of the kitchen and implement sanitation practices as required by NEA

Inventory management

- Check quantity and quality of received food products and arrange for return/exchange where necessary

- Ensure sufficient inventory of all perishable and non-perishable items used by the kitchen to ensure efficient delivery of food service, controlling stock rotation and proper storage

- Minimise food wastage

Customer interactions

- When necessary, manage disgruntled customers by resolving the problem

- When necessary, meet with customers to discuss menu for occasion

Others

- Maintaining high standards of quality control, hygiene, and health and safety

- Inspect supplies, equipment and work area to ensure they are well maintained and good operable condition

- Inform Head Chef or Managers of faulty appliances

- Bring any concerns of the business to the attention of the Director/General Manager in a timely manner

- Maintain a positive morale amongst all kitchen staff and good working relations with all staff