Chef De Partie

Key responsibilities

• General Duties

  • Prepares food for guests and associates efficiently, economically, and hygienically as per the standard recipes following the standards and procedures
  • Hands on supervision of work operations
  • Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation
  • Support the Sous Chef in the overall smooth operation of the kitchen ensuring prompt service at all times
  • Works in all areas of food preparation as and when directed
  • Assists with Buffets decoration items and show pieces
  • Develops recipe cards and products
  • Participates in development of dishes for menu designs
  • Ensures hygiene, cleanliness and tidiness in all areas of the kitchen, storage areas, and cool rooms/freezers
  • Participates in the training and development of associates

• Hygiene & Safety

  • Ensures hygiene, cleanliness and tidiness in all areas of the kitchen, storage areas, and cool rooms/freezers.
  • Ensures safe and correct use of the equipment, tools and machinery.
  • Responsible for the hygiene, sanitation, tidiness of the working and storage areas
  • Ensures that the standards of uniform grooming and personal hygiene are maintained
  • Maintain a safe and a secure working environment
  • Initiate action to correct a hazardous situation and notify supervisors/managers of potential danger
  • Adhere to the company’s security and emergency policies and procedures.
  • Be familiar with property safety, current first aid and fire emergency procedures

• Purchasing & Stock Control

  • Participates in making food requisitions and daily market lists
  • Monitor and control the quality and quantity of food stock.
  • Implement & monitor purchasing and stock control procedures

• Training

  • Participates in the training and development of associates.
  • Trains and develops associates using the company’s guidelines
  • Takes part in all scheduled training at his/her level
  • Instruct staff, provide one on one instruction to staff members as and when required

• Communication

  • Coordinate operations between other departments/units
  • Demonstrate and maintain at all times a professional behavior and positive attitude
  • Motivate and encourage associates to practice use of SOP at all times.
  • Interact with department and other associates in a professional and positive manner to foster good rapport, promote team spirit and ensure effective two-way communication
  • Maintain, implement and supervise effective interpersonal relationships and skills
  • Deal effectively with guests and associates from a variety of cultures
  • Work together effectively and efficiently as part of a team
  • Any other duties as directed.

Requirements

• Minimum 2 years of experience in Kitchen operations.
• Have a good knowledge of Western and Asian cuisine to carry out the duties and responsibilities for the position in an efficient and productive manner
• Be able to supervise and manage a shift
• Be able to supervise subordinate associates.
• Be willing and able to train and motivate staff
• Must possess the necessary skills to be able to work hands on, and provide on the job training to associates to meet the set standards.
• Excellent communication skills.
• Willingness to work in shifts.