Chef de Partie

Summary

You are required to have experience working in the F&B industry and have a proven track record in your area of specialization.

Duties and Responsibilities

• Prepare Mise-en-place and food items in accurate and standard portion and quantities.
• Prepare meals as directed and according to recipe, menu specification and expected standard.
• Attend to any last-minute additional meal order or menu changes due to flight delay.
• Assist Sous Chef and Production Chef during Food Presentation.
• Ensure all prepared food is properly labelled with Day Sticker.
• Ensure meals are prepared according to Work Order timings and are blast chilled accordingly.
• Ensure personal and food hygiene practices are followed accordingly to standards set by Quality Assurance Department.
• Help to maintain general cleanliness in the Kitchen area and as well as the equipment for Kitchen use.
• Ensure staffs adhere to safety rules and regulation practices.
• Coordinate with the Housekeeping staff on the Kitchen cleaning timing schedules.
• Monitor and ensure food temperatures are within standard limits and provide training, supervise and assign job to staff.
• Monitor and check staff attendance against roster and work schedule.
• Minimize wastage and optimize stock level of raw materials and ingredients.
• Monitor stock level of raw materials and products in the cold room or freezer.
• Submit wastage and spoilage report to Production Chef.
• Check and ensure weight of meals is prepared to specifications.
• Plan and order dry store items ahead actual requirement.
• Conduct daily cold room/freezer/equipment inspection.
• Raise Work Requisition and liaise with Facilities & Flight Kitchen Engineering Department (FE) on breakdown of equipment or damaged facilities.
• Undertake any other duties assigned by immediate superior.
• Conduct daily cold room/freezer/equipment inspection.
• Ensure compliance with all workplace safety, security, and health policies and procedure
• Perform any ad-hoc duties as assigned by the reporting manager or department head

Requirements

• Minimum 3 years of experience in culinary operations
• Must have a comprehensive culinary background in a specific cuisine