Chef de Partie

Coordinates daily tasks with the Sous Chef.
Checks periodically expiry dates and proper storage of food items in the section.
Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.
Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
Ensure effective communication between staff by maintaining a secure and friendly working environment.
Personally responsible for hygiene, safety and correct use of equipment and utensils.
Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
Full awareness of all menu items, their recipes, methods of production and presentation standards.
Assess quality control and adhere to hotels service standards.
Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
Daily feedback collection and reporting of issues as they arise.
Follows good preservation standards for the proper handling of all food products at the right temperature.
Ensure that the production, preparation and presentation of food are of the highest quality at all times.
Carry out any other duties as required by management.
Operate and maintain all department equipment and reporting of malfunctioning.
Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
Establishing and maintaining effective inter- departmental working relationships.
Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
Responsible to supervise junior chefs.

Minimum 1 years relevant experience working in international hotels
Thorough knowledge of customer service,
Good organizational and multitasking abilities
Problem- solving skills

12 days full paid leave a year, insurances paid in accordance with the Law
Free accommodation & 3 Meals
Competitive package of salary and benefit.
Professional working environment. Care about your career advancement

Cập nhật gần nhất lúc: 2024-07-27 18:00:02