Chef De Partie

I. ESSENTIAL FUNCTIONS AND RESPONSIBILITIES

· Responsible in assisting head and sous chefs with various task, such as menu development.

· Responsible in setting up the kitchen station before opening in standard manner.

· Responsible in labelling of food and ensuring good stock rotation.

· Responsible in preparing ingredients which can involve gutting fish and washing and feeling vegetables.

· Responsible in cooking and serving various foods to strict deadlines at their stations (fish, sauces, meat roasting, etc.)

· Responsible in plating of dishes.

· Responsible in ensuring dishes are presentable and attractive.

· Responsible in ensuring that all food produced id high quality and portion sizes are consistent.

· Responsible in managing and training assistants such as second cook and assistant cook.

· Responsible in monitoring, controlling, ordering and inspecting stocks and more important of all is controlling the food coast.

· Responsible in keeping budget in mind and minimizing waste.

· Responsible in creating new dishes that meet nutritionist standard and allergen laws.

· Responsible in understanding and complying with relevant laws. (food safety and hygiene health and safety and licensing)

· Responsible in carrying our food and safety and hygiene inspection and checks in line with haccp (temperature checking of food.)

· Responsible in assisting in food hygiene rating inspections.

· Responsible in administrative tasks (documenting due diligence checks).

· Responsible in maintaining a clean and hygiene work environment.

· Supports the Cost Reduction program of the company.

· Responsible in maintaining cleanliness in respective area of responsibility.

· Performs other tasks as may be required by the immediate superior.

II. OTHER DUTIES AND RESPONSIBILITIES

· Attend Kitchen meeting as S.O scheduled

· Provide safety orientation and practice for new cook.

· Assist food dispatcher during the day of event to avoid lapses and error.

· Follows the standard operating procedures

· Supports in case of need for additional manpower in some area.

· Attends company's scheduled activities

III. QUALIFICATIONS

· WORK EXPERIENCE

· A years work experience in Kitchen.

· COMPETENCE & SKILLS

· Initiative

· Cooperation

· Communication

· OTHER QUALIFICATIONS

a graduate of Hotel and Restaurant Management and Culinary Arts is a plus