ROLE OVERVIEW
The Chef De Partie at Mandala Club is responsible for overseeing the preparation, cooking, and presentation of dishes in the restaurant. You will be working closely with the Sous Chef in contributing towards the delivery of quality food to all our guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen and be a role model to the junior chefs.
KEY OBJECTIVES & DELIVERABLES
● Ensures that all food production meets/exceeds standards
● Works effectively with all kitchen team to ensure a high level of service experience
● Follows cost control procedure to minimize wastage and spoilage of food products
● Ensures knowledge of the product is maintained and communicated to all relevant personnel
● Liaises with the reporting manager to implement new menu/dishes/systems where applicable
● Ensures mise en place is completed accordingly for service delivery
● Reports any maintenance issues to the Kitchen Mgmt.
● Ensures strict adherence to food safety, sanitation and hygiene requirements and practices
● Follows and adheres to Company policies, processes, and procedures accordingly
● Is flexible and willing to help in the kitchen at busy times if required
● Attends training/meetings as and when required
● Performs Ad-hoc duties/projects assigned by Kitchen Mgmt.
