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.