Chef de Partie

The Chef de Partie (Lao Asian Cuisine), is responsible for preparing high-quality dishes, supporting the Sous Chef and Chef de Cuisine in daily kitchen operations, and ensuring that food quality, presentation, and consistency meet the highest standards. This role requires a deep knowledge of traditional and modern Asian cuisine, a commitment to excellence, and the ability to work efficiently in a fast-paced kitchen environment.

What will I be doing

A Chef de Partie plays a vital role in executing menu offerings and maintaining the highest culinary standards while supporting the kitchen team. This position involves ensuring consistency in food preparation, upholding quality and presentation standards, and assisting in the efficient operation of the kitchen.

Specifically, you will be responsible for performing the following tasks to the highest standards:

• Prepare and present high-quality dishes that align with the Asian cuisine concept of LAO Restaurant and with the hotel s luxury standards.
• Assist in menu planning and developing new Asian cuisine recipes, ensuring each dish reflects authenticity, creativity, and consistency.
• Maintain a high standard of food preparation and presentation, following established recipes and plating guidelines.
• Work closely with the Sous Chef and Chef de Cuisine to ensure efficient kitchen operations.
• Manage a designated section of the kitchen, ensuring timely and precise food preparation.
• Monitor and control stock levels, ensuring proper storage and minimizing food waste.
• Maintain strict adherence to hygiene, health, and safety regulations in the kitchen.
• Train and guide junior kitchen staff to uphold quality standards and efficiency.
• Ensure food cost control measures are followed while maintaining food quality.
• Collaborate with the team to enhance guest satisfaction through culinary excellence.
• Coordinate with other sections to ensure a smooth flow of dishes during service.
• Maintain consistency in quality and presentation across all dishes.
• Adhere to portion control standards to reduce wastage.
• Maintain a clean, safe, and hygienic kitchen environment, adhering to food safety regulations.
• Ensure that the kitchen and workstations comply with health and safety standards.
• Oversee the proper handling, storage, and labelling of food.
• Monitor and maintain inventory for the section.
• Ensure ingredients are available for upcoming banquets and communicate any shortages to the Sous Chef.
• Assist in minimizing food wastage and managing stock rotation.