Chef de Partie/Junior Sous Chef

Description:

1. Takes care of daily food preparation and duties assigned by the superiors to meet the standard and quality set by central kitchen
2. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
3. Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met.
4. Ensure that the production, preparation, and presentation of food are of the highest quality at all times.
5. Full awareness of all events menu items, their recipes, methods of production, and presentation standards.
6. Follows good preservation standards for the proper handling of all food products at the right temperature.
7. Personally responsible for hygiene, safety, and correct use of equipment and utensils.
8. Consult daily with the Sous Chef and Executive Chef on the daily requirements, and functions, and also about any last-minute events.

Requirement:

1. Candidate must possess at least a Diploma/Degree in Culinary or relevant certification
2. Proven experience working as a CDP/Junior Sous Chef or in a similar role within a catering or hospitality environment.
3. Experience in Western or Chinese cuisine, including Canapé, Salad and Western or Chineses Dishes
4. Equipped with excellent sense of taste and creativity in food presentation.
5. Excellent time management and organizational abilities, with the capacity to multitask and prioritize tasks in a high-pressure setting.
6. Ability to work independently and efficiently in a team