Job Summary
- Responsible for helping Sous Chef in the smooth running of the kitchen’s daily operations
- Responsible for the calling of orders / ensuring food is served within a stipulated time for a specific section
- Responsible for ensuring consistency in the quality of food prepared by Demi Chefs
- Responsible for running a section, training, supervising Commis / Cooks and Demi Chefs de Partie
Job Description
- Ensure the highest standards and consistent quality in the daily preparation and keep up to date with new products, recipes and preparation techniques.
- Takes care of daily food preparation and duties assigned by the superiors to meet the standards and the quality set by the Restaurant.
- Follow the instructions and recommendations from the immediate superiors to complete the daily tasks.
- Coordinates daily tasks with Head Chef and Sous Chef.
- Responsible to supervise Commis cooks.
- Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
- Ensure that the production, preparation and presentation of food are of the highest quality at all times
- Chef de partie is responsible for the pastry station
- Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
- Full awareness of all menu items, their recipes, methods of production and presentation standards.
- Follows good preservation standards for the proper handling of all food products at the right temperature.
- Operate and maintain all department equipment and reporting of malfunctioning.
Job Description
- Ensure effective communication between staff by maintaining a secure and friendly working environment.
- Establishing and maintaining effective inter-departmental working relationships.
- Maintaining quality and controlling costs in a volume food business.
- Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
- Demonstrate correct use of equipment and practice work safety.
- Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
- Checks periodically expiry dates and proper storage of food items in the section.
- Consults daily with Head Chef and Sous chef on the daily requirements, functions and also any last minute events.
- Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
- Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
- Daily feedback collection and reporting of issues as they arise.
- Assess quality control and adhere to restaurant service standards.
- Carry out any other duties as required by management.
Job Specifications
- Minimum Qualifications:
- GCE O level / SPM
Experience:
- 2-6 years experience in the kitchen
Skills and Knowledge:
- Very good knowledge of ingredients
- Very good knowledge of food handling, food preparation and cooking procedures for the dessert station
- Acute taste for food
- Ability to consistently maintain a high quality of all food items and standards of presentation for a specific station
- ▪Ability to maintain high levels of hygiene and order in work area such as reach-in and walk-in fridges
- Excellent knowledge of food hygiene regulations and company quality standards
Traits:
- Passion to cook
- Able to work at a fast pace and under pressure
- Creative in working with ingredients
- Positive attitude
- Resposible
Job Specifications
- Good attention to detail
- Good organisational and supervisory skills
- ▪Able to work in a team
- High standard of personal hygiene
