Chef De Partie

Persyaratan Umum

Deskripsi Pekerjaan

SCOPE OF ROLE: Overall responsible for the efficient operations of the Kitchen Department working closely with the Executive Chef to maintain high standards of food quality, presentation and also hygiene and sanitation. RESPONSIBILITIES: To be responsible for the smooth operation daily operations of the kitchen department. To organize and plan menu, preparation and maintaining the desired cost. To organize menu/recipe manuals and training. To prepare daily menu and to ensure high food quality and consistency. To ensure the food prepared are well presented and sufficient. To be detailed on the food presentation. To assist in purchasing of kitchen equipment and utensils when necessary. To implement the cleanliness and hygienic practices in food preparation. To advise the management of the daily stocks inventory and food costing. To plan and control and ensure to work within budget limits. To advise and train the Assistant Chef of any new menu, presentation, handling of food etc. To cooperate and work in a team towards development, implementation, maintenance and improvements of the quality management system. To take initiative to identify areas for improvement and participate in continual improvement activities. To undertake other jobs assigned by superior from time to time. REQUIREMENTS: At least 1-2 years of experience in the same position. Strong leadership skills among cooks. Understanding of international cuisines. Proficient in English. Ability to train cooks to develop their skills. Knowledge and implementation of HACCP in the kitchen. Assist the Sous Chef with menu development. Ability to control and order par stock in the kitchen.

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