Chef de Partie

DUTIES & RESPONSIBILITIES

. Handle products preparation and ensure all recipes and presentation meets the company's specification and commitment to quality

. Responsible to ensure that quality of the products produced in Central Kitchen meets Company's standards before it is delivered to outlets and catering customers in a timely manner

. To ensure the quality of all food (refers to raw and cooked) and condiments received from suppliers, is well-maintained through proper storage and usage

. To ensure compliance of SFA/other authorities guidelines regarding packing, personal & food hygiene and safety, housekeeping, and cleanliness & tidiness of work area

. Responsible for the hygienic and safe preparation of food as per Food Hygiene standards and legislated health and safety requirements within the workplace

. Assisting the Sous Chef to ensure that there is minimal wastage, on time ordering for freshness of ingredients, sufficient stock in place

. To assist in inventory management, when necessary, monitor the stock level for ingredients and finished products and to maintain its minimum stock level

KNOWLEDGE AND SKILL REQUIREMENTS

. Min 5 years experience in Pastry/Cakes production

. Possesses a Diploma in Culinary/Pastries/Cakes or related qualifications

. Familiar with F&B operations practice and procedure.

. Experience in quality-oriented catering or banquet events

. Flexible to changes to manage tasks accordingly

. Meticulous and able to multi task

. Ability to communicate effectively with the team and management if necessary

. Independent, proactive, resourceful and strong team player