Chef de Partie (Asia)

- Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications.

- Direct, train and monitor performance of line Cooks.

- Maintain inventory and order items as needed.

- Maintain organization, cleanliness and sanitation of work areas and equipment.

- Working with Sous Chef and Executive Sous Chef to maintain high standards in the quality of food both as to its preparation and its presentation

- Working in all areas of the kitchen depending on the daily needs of Sous Chef and Executive Sous Chef preparation of a whole range of food but with a particular emphasis on pastry

- To observe all Food Hygiene and Health and Safety policy

- To assist Sous Chef and Executive Sous Chef to check the completeness of all suppliers’ deliveries and the correctness of their invoices.

- To set out, maintain and monitor high standards of cooking and presentation

- To be aware of current food trends with regard to presentation and style and help with new menu ideas and menu design

- Ensuring that all completed food is correctly wrapped, labelled and put in out-fridge for each event

- To ensure that all completed jobs are fully checked off before it leaves the unit

- To work closely with Sous Chef and Executive Sous Chef and other chefs at each event to ensure that the function runs smoothly

- Close liaison with the other Manager with regard to service and timings

- Good communication in English is a plus.

- Minimum 01 year experience in relevant positions

- Initiative, courteous, hardworking and attentive to details

Candidates will be provided with job details during interview