Chef De Partie

Job Responsibilities:

• Maintaining a high standard as specified work in accordance with the Head Chef s / Operations Manager instructions.
• Liaising with the Head Chef / Operations Manager and implement new menu/ dishes/systems where applicable.
• Aiding in achieving food cost, kitchen standard and overall objectives.
• Maintaining and achieve a high standard of food quality, preparation, production and to assist in service under guidance from your Sous Chef or the Head Chef.
• Completing your mis-en-place in a timely manner.
• Being fully aware of all the Health and Safety regulations.
• Being fully aware of all hygiene control and chemicals.
• Keeping high standards of cleanliness on section were employed, also to assist in any job regarding hygiene, cleanliness asked for by Sous Chef / Head Chef / Operations Manager
• Monitoring stock movement and the ordering processes.
• Carrying out any reasonable duty to assist smooth operations in the kitchen.
• Attending all scheduled mandatory meetings and suggest improvements.
• Reporting accidents, injuries and unsafe working conditions to direct superiors.
• Helping the Demi Chef De Partie and the Commis Chefs learn to improve their ability.
• Ensuring that knowledge of the product is maintained and communicated to all relevant personnel.
• Complying with all Company policies.
• Aiding in achieving food cost, kitchen standards and overall objectives.
• Monitoring stock movement and be responsible for ordering for your section.

Job Requirements:

• 3-5 years of proven experience in a similar filed with a known F&B property / brand
• 2-3 years if experience in a similar role
• Relevant qualification in hospitality and F&B
• Ability to adapt to a multi-cultural environment
• Results focus
• Good English Communication & Interpersonal Skills