Chef De Partie

Key responsibilities General Duties Prepares food for guests and associates efficiently, economically, and hygienically as per the standard recipes following the standards and procedures

Hands on supervision of work operations

Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation

Support the Sous Chef in the overall smooth operation of the kitchen ensuring prompt service at all times

Works in all areas of food preparation as and when directed

Assists with Buffets decoration items and show pieces

Develops recipe cards and products

Participates in development of dishes for menu designs

Ensures hygiene, cleanliness and tidiness in all areas of the kitchen, storage areas, and cool rooms/freezers

Participates in the training and development of associates

Hygiene & Safety Ensures hygiene, cleanliness and tidiness in all areas of the kitchen, storage areas, and cool rooms/freezers.

Ensures safe and correct use of the equipment, tools and machinery.

Responsible for the hygiene, sanitation, tidiness of the working and storage areas

Ensures that the standards of uniform grooming and personal hygiene are maintained

Maintain a safe and a secure working environment

Initiate action to correct a hazardous situation and notify supervisors/managers of potential danger

Adhere to the company’s security and emergency policies and procedures.

Be familiar with property safety, current first aid and fire emergency procedures

Purchasing & Stock Control Participates in making food requisitions and daily market lists

Monitor and control the quality and quantity of food stock.

Implement & monitor purchasing and stock control procedures

Training Participates in the training and development of associates.

Trains and develops associates using the company’s guidelines

Takes part in all scheduled training at his/her level

Instruct staff, provide one on one instruction to staff members as and when required

Communication Coordinate operations between other departments/units

Demonstrate and maintain at all times a professional behavior and positive attitude

Motivate and encourage associates to practice use of SOP at all times.

Interact with department and other associates in a professional and positive manner to foster good rapport, promote team spirit and ensure effective two-way communication

Maintain, implement and supervise effective interpersonal relationships and skills

Deal effectively with guests and associates from a variety of cultures

Work together effectively and efficiently as part of a team

Any other duties as directed.

Requirements Minimum 2 years of experience in Kitchen operations.

Have a good knowledge of Western and Asian cuisine to carry out the duties and responsibilities for the position in an efficient and productive manner

Be able to supervise and manage a shift

Be able to supervise subordinate associates.

Be willing and able to train and motivate staff 

Must possess the necessary skills to be able to work hands on, and provide on the job training to associates to meet the set standards.

Excellent communication skills.

Willingness to work in shifts.