Chef De Partie
Chef De Partie
Posted on :
18-12-2024
Employer Active
1 Vacancy
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Job Description
Primary Responsibilities
Financial
- Assist in directing controlling and coordinating all kitchen activities to ensure efficient and profitable operations.
- Inspect storerooms refrigerators and freezers daily to reduce wastage.
- Support cost control by minimizing spoilage managing portions and utilizing food surpluses.
- Check the quality and quantity of all food supplies received.
- Suggest costsaving and environmentally friendly ideas.
- Maximize productivity to ensure payroll cost efficiency.
- Monitor operating costs and implement corrective actions as needed to reduce expenses.
Operational
- Oversee the kitchen outlet in the absence of the Executive Chef Senior Sous Chef and Sous Chef.
- Ensure all food is prepared and served according to standards set by the Executive Chef.
- Maintain consistency by following standard recipes and presentation guidelines.
- Ensure all kitchen equipment machines and utensils are clean and in working condition.
- Uphold sanitation and hygiene standards preventing any contamination.
- Ensure a safe working environment to prevent accidents.
- Maintain smooth communication across all kitchen levels.
- Foster good relationships with all departments to avoid operational friction.
Employee Handling
- Maximize personal and team productivity while maintaining morale and discipline.
- Motivate and develop team members through strong leadership and teamwork.
- Ensure team members adhere to grooming standards and uniform guidelines.
- Report any accidents or health and safety hazards to the Sous Chef/Senior Sous Chef/Executive Chef.
- Participate in daily chef briefings and meetings.
Administration
- Maintain records of events activities and promotions as directed by the Executive Chef.
- Submit maintenance requests and follow up on completion.
Qualifications :
- Minimum 3 years culinary experience with 1 year as a Demi Chef in a 4star hotel.
- Strong leadership communication and kitchen management skills.
- Solid knowledge of cost control food safety and equipment maintenance.
- Diploma or degree in Culinary Arts from a recognized institution is a plus point.
- Proficiency in various cooking techniques and cuisines with a focus on fine dining.
- Excellent knife skills and ability to work efficiently under pressure.
- Fluency in English; additional languages are an advantage.
- Physical stamina to stand for long periods and lift heavy objects (up to 25 kg).
- Valid food handling certification.
- HACCP (Hazard Analysis Critical Control Point) certification is preferred.
- Flexibility to work varying shifts including evenings weekends and holidays.
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
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