Chef De Partie
Job Description
Job Description
COMPETENCIES
- Participate in the food preparation in accordance with accepted standards of quality.
- Ensure that the mis en place is ready on time and in sufficient quantities as per the sales forecast in his shift.
- Ensure that all food items are prepared & presented to the customers as per the specifications.
- Training and development of new and existing employees.
- Ensure the overall cleanliness and the health and safety aspects of the kitchen are maintained at all times.
- Responsible for proper storage, labeling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control.
- Work closely with the Sous Chef to ensure kitchen is running smoothly and efficiently.
- Optimize food quality and guest satisfaction.
- Assist in Menu planning, inventory control, scheduling, ordering of kitchen supplies.
- Establish priorities and work independently as well as part of a team.
- Maintains cleanliness, hygiene and sanitation of all utensils, small ware and equipment in his shift.
- Handle and resolve recurring problems and customer complaints in a professional and tactful manner.
- Help Sous Chef in preparing duty roaster.
- Carry our any other duties as and when assigned by the superiors.
COMPETENCIES
- Able to work overtime, holidays, and weekends if and when required.
- Must have good knowledge of food and beverage items, consumable items.
- Must be knowledgeable in checking quality of goods
- Teamwork
- Adaptability
- Time management skills
- Skilled worker in his specialized cuisine/ area.
More Info
Key Skills
About Company
Skills:
Flexible scheduling
Skills:
Cooking and Culinary Skills, Food Preparation and Hygiene, Communication
Skills:
Sichuan flavour combinations, sanitation standards, multi-tasking, authentic Chinese cuisine, Mala flavour profile, flexible scheduling, culinary standards, multi-skilling
Skills:
Food Safety, waste reduction, mise en place, continental cuisine preparation, Inventory Control, Plating, kitchen operations, hygiene standards, cooking techniques
Skills:
Menu Planning, Ordering of kitchen supplies, Inventory Control, Scheduling, Food Preparation