Chef de Partie

ROLE RESPONSIBILITIES

• Takes care of daily food preparation and duties assigned to meet the standard and the quality set by the company.
• Always ensure compliance with all legally required hygiene and safety practices and maintain high standards of cleanliness and safety in the kitchen and other relevant areas.
• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with the Junior Sous Chef.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follow good preservation standards for proper handling of all food products at right temperature.
• Check expiry dates and proper storage of food items in the section.
• Ensure effective communication between staff by maintaining a secure and friendly and non-political working environment.

ROLE REQUIREMENTS

• At least 2-3 years’ experience in a similar capacity.
• Experienced Leading Cooks are also welcome to apply.
• Working experience in the similar industry will be an added advantage.
• A valid food hygiene certification is mandatory.
• Flexibility to work rotating shifts, including weekends and public holidays.
• Excellent communication skills, with the ability to engage effectively with guests, colleagues, and third parties, positively representing the brand and the company.