Job Description

As a Chef De Partie, you are responsible to support the senior chefs during the assigned shift to ensure smooth production and operation. Required to plan the operation of the section within the shift with regards to the planning of manpower and scheduling of daily operations. Supervises the Commis Chefs during an assigned shift, to ensure that all preparations are as per the production plan and all meals are prepared as per standard recipes and within HACCP (Hazard Analysis Critical Control Point) guidelines.

Responsibilities

• Ensure that dishes are prepared and cooked in his section according to company standard recipes and specifications.
• Ensure that store stocks are rotated and controlled within the kitchen without any wastage.
• Ensures that raw materials are utilized cycle-wise within a minimum waste and maximum yield.
• Implementing the designed menu and ensuring that every detail is in line with customer specifications and quality.
• Check that hygiene and grooming standards are being followed by the entire junior staff.
• Provide proper and clear handover between the assigned shifts to peers.
• To adhere to all company procedures in regards to temperature checks, food labelling and dating, cleaning schedules and hygiene regulations at all times and to ensure that all records of such are updated and kept.
• Cross check the prepared and dished out meals for taste, texture, quality and quantity before leaving the kitchen.
• Coordinate and monitor the team to ensure smooth operations, maintain the food productivity in the section.
• Checks the quality of Raw Materials required in the kitchen and highlight any issue to the Sous Chef immediately.
• Maintains department log book and ensure all relevant information are captured in line with compliance requirements.
• Escalates all damages or loss immediately to the appropriate department.
• Assist other sections in emergency cases and staff shortages base on department Head and Chef on duty advice.
• To Maintain Daily Chiller Check list record and to maintain FIFO (First IN First Out) policy and procedures.
• To be fully aware about legal requirements regarding the work place such as health and safety, hygiene, fire prevention and evacuation.
• Perform other department duties related to his/her position as directed by the Head of the Department

Qualifications

In order to be successful in this role, we are looking for candidates with a Bachelor’s Degree or Equivalent with a Minimum of 1 year of job-related experience. High School Qualification / Vocational Qualification /Diploma or Equivalent (Type of Diploma Based on Role) with Minimum2 years of job-related experience

Essential 

• Knowledge of the full Menu Cycles, Uplifts, Sectors, Equipment and flight details. 
• Good working knowledge of Food and Beverages.
• Basic Food Hygiene and HACCP (Hazard Analysis Critical Control Point) skills.
• Fluent in reading, writing, and speaking English.
• Must be keenly aware of new trends and directions in the fine dining service industry.
• Computer literate.
• Planning and supervisory skills.
• Logical approach.
• Must possess outstanding interpersonal communication skills.

Skills Required

• Communication
• Planning