Chef De Partie

GENERAL DESCRIPTION
Responsible for preparing, working with and delivering food according to the nutritional needs of the patient / resident, providing food to patients and personnel while maintaining high standards of quality, sanitation and safety.

JOB DESCRIPTION 

• Prepare food items by ensuring quality, quantity and attractively according to daily Meal Production List
• Ensure that food items are appropriately arranged on plates and platters
• Prepare and assemble portions in accordance to the menu and standard portioning guidelines
• Ensure food temperatures during preparation and throughout services are within specified range as according to statutory requirements and recommended approved guidance
• Store food in an appropriate manner as according to statutory requirements and recommended approved guidelines
• Ensure that food items are properly rotated in storage
• Dispose of expired or near expiry products
• Ensure cleanliness of kitchen by following cleaning and sanitation guidelines
• Manage transportation of food and supplies and ensure food temperatures are within specified range as according to statutory requirements and recommended approved guidance
• Assist HOS in managing food inventory and supplies
• Inform HOS on supplies once reached the minimum par level (before they run out of stock)
• Wash pots, pans and any other utensil use in cooking
• Assist the HOS / Catering officer to supervise food production
• Perform light bookkeeping duties
• Report kitchen malfunctions to superior immediately
• Inspect food items and equipment on a constant basis
• Assist with food preparation services for catering projects
• Assist HOS in orienting, training, supervising, and evaluating new staff
• Any other duties as per instructed by the organization

JOB REQUIREMENT
 

Education:
Certificate in Culinary / Chef training or SPM

Knowledge and Experiences:
▪ 5 years experiences as cook
▪ Familiarity with any food industries
▪ Experience in Hospital Dietary Services will be an extra advantage
▪ Knowledge of cuisine and fundamental culinary skills
▪ Exceptional communication and interpersonal skills, with the ability to collaborate effectively across functions
▪ Ability to work collaboratively in a team and interface with various levels of the organization

Skills & Competencies:
Special skills required
▪ Strong analytical and problem-solving skills
▪ Detail-oriented with a focus on accuracy

Personal attributes
▪ Results-oriented mindset, with the ability to work under pressure to meet deadlines
▪ Self-motivated and able to work independently
▪ Strong ethics and integrity
▪ Openness to learning and adapting to change
▪ A collaborative and team-oriented approach