Commis / Demi / Chef de Partie / Sous Chef - Career Growth Potential

Commis / Demi Chef

Expectations:

1. Manage each section within the time frame given
2. Follow all sop diligently & its procedure
3. Question uncertainties & and record down
4. Maintain station cleanliness at all times 
5. Personal hygiene will be assessed from time to time
6. Work task assessments will be assessed from time to time
7. Ensure the freshness & food consistency is on par with the standards set
8. Ensure all produce are stored according to FIFO (First in first Out Methods)
9. Regularly check on stock availability and top up when needed

Chef de Partie

Expectations:

1. (Along with above)
2. Ensure all procedure are memorised and make sure the team is following
3. Maintain station cleanliness at all times 
4. Ensure there is a rotation of cleaning being done by you and show the team how it supposed to be done
5. Ensure proper food handling methods to be used during kitchen preparation and food served
6. Emphasis the importance of cleaning to the team and what is the required standards of cleanliness the kitchen needs to have
7. Do stock inventory weekly and ensure all wastage is recorded

Sous Chef

Expectations:

1. (Along with above)
2. Ensure food served is checked regularly for doneness check, quality check, seasoning check and overall plating cleanliness check
3. Ensure product knowledge is up to date and to be advice to junior chefs on the understanding and usage of the product and how to use or handle, assessment will be taken place from time to time by the head chef
4. Do workforce planning and uphold responsibility when there is an issue as well as being entirely committed to the job
5. There will be ad hoc duties to be issued by the head chef and to be submitted on time
6. The working hours may extend on extreme peak period and be ready to commit to it
7. Being able and available at all time to manage the team when the head chef is absence 
8. Ensure all chefs are aligned with the SOP, kitchen cleaning schedules, stock take and freshness of produce
9. Be firm & strict at all times to ensure task are done with minimal item 86
10. Do regular spot checks on every level in the kitchen and ensure they are aligned as planned by the head chef
11. Responsible for all goods ordering and work force scheduling during peak periods and non-peak. Also including clearing of leaves, sick leaves, and when is not possible. To ensure the work force is sufficient to buff during busy periods
12. Ensure team is motivated and opportunity to learn new techniques to be update by head chef and is pass down to the team effectively 

Benefits & Incentives

• 5 Day Work Week
• 14 Days Annual Leave
• Quarterly Performance Bonus
• Mobile & Transport Allowance
• Monthly Good Health Incentive
• Annual & Seasonal Bonus
• Filial Piety Allowance
• Staff Meal Provided
• Medical Insurance coverage
• Personalised Training & Development Budget
• Coffee On The House! 

Looking for:

• CDP & Sous: At least 5 years of kitchen or culinary experience
• Individuals that are eager to learn and driven
• Knowledge of various cooking procedures and methods
• Passion for culinary excellence with skills to create exciting new dishes
• A team player and results driven
• Display passion for food, beverages, hospitality and guest experience