Chef De Partie- Asian Sushi and Dim sum
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Job Description
Scope and Objectives
This position is responsible for training the juniors at the appointed section in preparing & delivering consistently highquality food. Observing all standards as set by the hotel and regulated by local authorities ensuring all hygiene cost controls systems are followed and maintained.
Grooming
Our appearance is a statement of who we are. Our grooming should create a professional image at work that is why our every team member needs to follow the grooming standards at all the time.
Key Interactions
Internally
- Food & Beverage
- Catering sales
- Engineering
- Talent & Culture
- Stewarding
- Purchasing
- Housekeeping
Externally
- Guests
- Suppliers
- Vendors
Primary Responsibilities
- Preparation of food cooking quality control cutting & HACCP
- Maintain daily misenplace (MEP) and prepare ingredients
- Lead by example inspect & clean food preparation areas ensure safe personal hygiene & sanitary foodhandling practices HACCP labelling & FIFO/FEFO practices hygienic handling & storage of equipment & utensils
- Check the taste temperature & visual appeal of food items prepared to ensure that the quality & portion are consistent & as per specifications set out
- Ensure the highest standards and consistent quality in the daily preparation
- Provides guidance & training to junior kitchen staff members including but not limited to line cooking food preparation & dish plating
- Strict adherence to purchasing procedures
- Keep up to date with the new products recipes and preparation techniques
- Have full knowledge of all menu items daily highlights & promotions
- Adhere to recipes and stock management
- Ensure that all safety health security and loss control policies and procedures and Government legislation are adhered to
Other Responsibilities
- Be well versed in hotel fire & life safety/emergency procedures
- Apply necessary precautions with regards to the hotel food safety & hygiene standards (HACCP)
- Attend all briefings meetings and trainings as assigned by management
- Maintain a high standard of personal appearance and hygiene at all times
- Perform other reasonable duties assigned by the assigned by the Management
- Establishing and maintaining effective interdepartmental working relationships
- Actively share ideas opinions & suggestions
- Efficiency in preparations & execution
- Acquire culinary knowledge & skills to grow as a junior sous chef
- Guide & train the junior colleagues on a daily basis to ensure high motivation and productive working environment
Qualifications :
Knowledge and Experience
- Basic & local necessary food hygiene certificates
- Minimum of 5 years in basic culinary position preferably in similar operation
- Knowledge of different culinary techniques
- Certificate in culinary preferred
- Good reading writing and oral proficiency in english language
- Ability to speak other languages and basic understanding of local languages will be an advantage
Competencies
- Good interpersonal skills with ability to communicate with all levels of employees
- Technical culinary skills
- Reliable & consistent specifically in stressful & highpressure situations
- Ability to work within a team & able to build one
- Selfmotivated energetic with the ability to work within a team & able to build one
- Hungry to learn & apply in operation in order to grow
- Wellpresented & professionally groomed at all times
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
