Roles and Responsibilities
1. Plan and execute menus in collaboration with other colleagues.
2. Ensure adequacy of supplies at all times.
3. Place orders in a timely manner.
4. Manage ingredients that should be frequently available on a daily basis.
5. Follow the directions of the executive and sous chef.
6. Suggest new ways of presentation of dishes.
7. Suggest new rules and procedures for optimizing the cooking process.
8. Give attention productivity of the kitchen such as speed and food quality.
9. Ensure adherence to all relevant health, safety and hygiene standards.
10. Collaborate with other colleagues and seniors.
Job Requirements
· At least 3 – 5 years of experience in a Chef de Partie role.
· Completed WSQ Food Hygiene course
· Excellent use of various cooking methods, ingredients, equipment, tools and processes.
· Ability to multitask.
· Ability to work efficiently under pressure.
· Great time management skills.
· Great communication and interpersonal skills.
· Knowledge of best and latest cooking practices.
