Sushi Chef De Partie

Being a Chef de Partie C.D.P not only to assist the Head Chef/Restaurant Chef in the kitchen operation and ensure the company's reputation for food quality is maintained at all times.

A Chef de Partie C>D> also responsible for running a specific section of th kitchen. This type of chef usually manages a small team of workers, which they are responsible for keeping organized so that meals go out on time and the work area remains clean and orderly. However, in smaller kitchens a chef de partie may work independently as the only person in their section. Also known as a line cook or station chef, the chef de partie has a very important role in any kitchen. The person in this station chef is third in command, with the Head chef/ Restaurant Chef being first in command the sous chef/ Assistant Restaurant Chef being second in command.

Reports to : Restaurant Chef/ Assistant Restaurant Chef

Job Description:

1. To assist and monitor food stocks and stock movement.

2. To take responsibility for the daily paperwork with regards to ordering.

3. monitor the quality of food prepared and portions served throughout shift.

4. To understand daily departmental costs and how they influence profit and loss results.

5. To ensure minimum kitchen wastage.

6. To learn and record skills snd recipes from other members of the department.

7. To follow and monitor the cleaning schedules for the kitchen and clean the section and other areas as directed.

8. To ensure stock is controlled ans rotated. Accept and store deliveries.

9. Toensure that mis en place is completed in your section.

10. To report any maintenance issues to the Head Chef immediately.

11. To comply the conditions of food hygiene policies.

12. To be flexible and willing to help other departments at busy times if required.

13. To set standards in for Production of the Kitchen in line with company policies.

14. Have a responsible for the administration, operation and coordination of the kitchen.

15. Responsible for guiding the workers and in the performance of their jobs in accordance to the restaurant policies and procedures.

16. Supports the chefs as well as other kitchen employees in food production.

17. To assists kitchen staff in maintaining high cuisine standards for function clients as well as delegates.

18. To ensure minimum kitchen wastage.

19. To ensuring that food is prepared and served to the clients on time.

20. To ensuring that health and safety standards are upheld in the kitchen.

21. Responsible for achieving financial goals, by minimizing costs without compromise in the quality.

22. Responsible for mplementing the Policies and Procedures in operating the kitchen.

23 To ensuring sufficient operating equipment and supplies for the production

24. Responsible for establishing and maintaining high sanitation standards in all food preparation area.

25. Take responsibility for the daily paperwork with regards to ordering.

26. Attends all scheduled employee meetings brings suggestions for improvement.

Competency Requirements:

A kitchen is a busy and demanding environment to work in and it is essential that chefs are able to keep a cool head in stressful situations. Organization is another must as a Chef de Partie is responsible for getting a large amount of food out in relatively short space of time and needs to be structure and priorties tasks. As a chef de Partie is usually responsble for one or more Commis chef, delegation skills are essential as is the ability to work wel as a member of a team.

i. Attention to detail - Able to maintain a sustained level of concentration in a high pressured environment ensuring quality in all food production and service is consistent with the Company standards.

ii. Flexibility - Demonstrated sbility to be adaptive and accepying of new ideas, and a willingness to approach new challenges and adjusts plans to meet new priorities; able to manage multiple priorities and tasks in the regular course of work.

iii. Professionalism - Rgulates own behaviour, understanding the Company culture and acts appropriately in the execution of duties; Contributes an energetic and positive attitude to the hotel atmosphere.

iv. Decisiveness - Proven Consistency in making sound decisions sometimes in pressurized or time-sensitive environments and service.

v. Initiative - Demonstrates the tendency to contribute ideas and initiate new ways of working shows enthusiasm for project work and special assignments.

vi. UndeHotel/Kitchen Operations

vii. Understanding Japanese Dining

viii. Health & Safety, food Safety, the Environment

ix. Financial Management

x. People Skill

xi. Planning for Business

xii. Effective Communication

xiii Supervising People

viv. Unserstanding Differences

xv. Supervising Operations

xvi. Teamwork

xvii. Adaptability

xviii. Deive for Results

Workplace Abilities:

• Occasional kneeling, pushing, pulling, lifing;
• Occasional ascending or descending ladders, stairs and ramps;
• Bend and stretch frequently;
• handle a fast-paced environment;
• Lift, balance and carry trays of up to 10kg during your shift;
• Perform all duties in a hot and humid environment;
• Stand, walk and remain on feet and perform job duties for entire shift duration;
• Work quickly and quietly.

Education, Qualifications & Experiences

You should have a professional kitchen apprenticeship or chefs training course and previous experiences in quality establishment along with culinary skills in the Japanese section. The ability to communicate well in English/ Malay/ Chinese and a proven track of food prepartion, presentation and preservation knowledge is an essential.