K
Kahayana Villas
Chef de partie
2 months ago
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Important information
Contract type:
Permanent
Work mode:
Onsite
Published on:
9 September 2026
What they need
- Responsible for the daily operation and smooth running of the assigned kitchen section in accordance with hotel/restaurant standards.
- Prepare and cook food according to established recipes, quality standards, portion sizes, and presentation guidelines.
- Ensure consistency in taste, quality, portion, and presentation of all dishes served.
- Monitor and control the use of ingredients to maintain the required food cost percentage.
- Conduct and maintain accurate food costing for recipes, including ingredient costs, yields, portion sizes, and selling prices.
- Assist the Sous Chef and Executive Chef in menu development and menu re-engineering to improve profitability, food quality, and operational efficiency.
- Analyze menu performance and recommend adjustments to ingredients, portion sizes, recipes, and menu items based on food cost, profitability, popularity, and guest preferences.
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