Chef de partie

1. Planning and preparing the day's work according to forecast/events

• Reviews/checks forecast, events, and logbook daily
• Summarizes and estimates food to be prepared using the Production Sheet
• Checks completeness of Storeroom Requisition and prepares Market List before forwarding to the Sous Chef/Executive Chef for approval
• Checks that mise-en-place is prepared and ready before rush hours

2. Checking/ monitoring staff compliance with cleanliness, sanitation & safety.

• Ensures that personnel are well-groomed and are in proper uniform at all times
• Checks quality/storage conditions of food items
• Facilitates cleaning of exhaust duct, grease traps, hood/filters
• Checks physical aspect of all kitchen areas, equipment, and tools (taking into consideration sanitation and safety standards)

3. Food Production

• Cooks/prepares food according to standardized recipes
• Supervises the personnel engaged in preparing, cooking, and setting meats, sauces, vegetables, soups, and other food items

4. Food Service/Dispatching

• Portions cooked food
• Turns over food items to Banquet Service Supervisor
• Assign persons to dispatch food items (banquet events)
• Makes rounds to check food dispatching (banquet)
• Checks/ takes notes of return of items which were not consumed/served to guests

5. Observing Cost Control Measures

• Ensures completion and submission of inter-transfer reports
• Assigns staff/overseas the monthly inventory (Hot Kitchen and Stewarding Section)

6. Cost-consciousness

• Switches off utilities (gas, light, water) after use
• Reports out-of-order equipment

7. Abiding by the company policies and procedures, house rules and regulations

8. Performs other related duties that may be assigned from time to time

QUALIFICATIONS:

• Attendance and Punctuality
• With good hygiene/grooming
• Inter-personal Relations
• Initiative
• Ability to learn
• Dependability
• Goal-driven

Job Types: Full-time, Permanent

Benefits:

• Employee discount
• On-site parking
• Paid training
• Promotion to permanent employee
• Staff meals provided

Education:

• Bachelor's (Preferred)

Work Location: In person