JOB DESCRIPTION
- Responsible for the preparation of all dishes that are prepared in their section.
- Monitors to ensure food quality, presentation and safety standards are being adhered to.
- Responsible for proper storage, labeling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control.
- Ensures and maintains the sanitation standards in the assigned areas, a clean and wholesome ambiance in the kitchen, controlling room temperature, ventilation, and tidiness.
- Ensures that mise-en-place is prepared for each shift’s needs.
- Follows control systems this will ensure quality and portion consistency.
- Directs chefs in their section in preparing, cooking, and presenting culinary dishes; enforces strict health and hygiene standards in the kitchen; and trouble-shoots any problems that may arise.
- Supervises and ensures food items are properly stored at the end of the shift.
- Ensures the food cost for the outlet kitchen is at a minimum by adhering to standards.
- Assists the Sous Chef/Chef de Cuisine with Menu planning, inventory control, scheduling, ordering of kitchen supplies.
- Organizes and sets up the assigned section of the satellite kitchen as efficiently as possible to increase speed and maximize productivity.
- Ensures that operating and kitchen equipment is well maintained up to the standard with minimum breakage
- Carries out orders handed down to them by the Sous chef and Chef de Cusine.
- Delegates duties to chefs working in their section of the kitchen.
- Works closely with the Sous Chef to ensure kitchen is running smoothly and efficiently.
- Creates the market list on daily basis, listing all produce to be purchased
- Handles and reports any accident immediately to the Sous Chef, no matter how minor.
- Attends daily briefing, meeting to ensure the smooth operation.
- Under supervision of the Sous Chef/Chef de Cuisine, participates in recruiting, hiring, training, and evaluating all employees, to ensure the productivity and effectiveness of the assigned section.
- Provides additional training for the culinary employees in the areas and skills necessary for performing their function.
- Performs other tasks or projects as assigned by hotel management or superiors.
JOB REQUIREMENT
- At least 2 years of Chef de Partie experience in a 5-star hotel.
- Be very knowledgeable about his or her specialty, as well as culinary functions in general.
- Solid understanding of HACCP.
- Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and the hotel’s financial goals.
- Demonstrate real passion for menu planning and leadership.
BENEFITS
- Company Transport / Uniform / Duty Meals / Medical & Dental Coverage provided
- Employee Discount Rate for F&B Dine-In and Hotel Room Stay Globally
- Learning & Development Opportunities and Staff Recognition Awards
