Chef De Partie

Chef De Partie

• In charge of specific station in the kitchen and responsible for all dishes that are prepared in this section.
• Coordinate food production, stock and quality in the relevant station that the Chef de Partie is assigned to.
• Check all set-ups for restaurant and events and coordinate food display and timing.
• Supervise demi chef and cooks to make sure duties assigned are completed as per standards.
• Ensure station is organized meals go out on time and the work area is clean and orderly.
• Rotates between different stations whenever needed to learn more.
• Constantly check the quality of food prepared with regards to taste and temperature as per standard.
• Maintain uniform presentation and garnish of all dishes as per set standards.
• Monitor and fully implement the portion control established with the recipes to reduce spoilage and wastage.
• Ensure smooth and effective communication between various kitchen stations.
• Supervision on receiving stocks to make sure stocks are received are correct.
• Ensure proper and timely maintenance of machineries and equipment, liaising with kitchen in charge if required.
• Oversee that cleanliness standards are met for equipment, work stations and environment.
• Adheres to rules and regulations set by the Management.
• Willing to work shifts.

Job Requirement

• Candidate must possess at least Professional Certificate/NiTEC in Food & Beverage Services Management or equivalent.
• At least 1 Year(s) of working experience in the related field is required for this position.
• Required Skill(s): Culinary
• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.