CHEF DE PARTIE (RESTAURANT)

. Require wok experience.

. Prepare and cook menu items according to established recipes and quality standards.

. Ensure safe handling, storage, and cooking of all food products.

. Monitor food quality and presentation to meet customer expectations.

. Coordinate with kitchen staff to manage orders efficiently during busy periods.

. Inventory management, ordering supplies, and maintaining equipment.

. Assist in training new employees on kitchen operations, safety protocols, and food preparation techniques.

. Assist in developing and updating menu offerings based on seasonal availability and customer preferences.

. Maintain high standards of quality and freshness for all ingredients, conducting regular inspections and quality checks.

. Maintain proper rotation of product in all chillers to minimize wastage/spoilage.

. Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.

. Follow kitchen policies, procedures, and service standards.

. Follow all safety and sanitation policies when handling food and beverage.

. Full awareness of all menu items, their recipes, methods of production, and presentation standards.

. Having a can-do attitude and be committal.

. Any other ad-hoc duties assigned, including inventory and costing of items.