Chef de Partie (Cold Kitchen)

Duties:

Takes care of daily food preparation and duties assigned by the superior to meet the standard and the quality set by the Restaurant.
Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
Coordinates daily tasks with the Sous Chef.
Responsible to supervise Junior Chefs or commis.
Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure the standards are met.
Ensure that the production, preparation and presentation of food are always of the highest quality.
Ensure highest level of guest satisfaction, quality, operation 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.
Follows good preservation standards for the proper handling of all food products at the right temperature.
Operate and maintain all department equipment and reporting malfunctioning.
Ensure effective communication between staff by maintaining a secure and friendly working environment.
Establishing and maintaining effective inter-departmental working relationships.
Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
Personally responsible for hygiene, safety and correct use of equipment and utensils.
Ability to produce own work in accordance with the deadline and to assist and encourage others in achieving this aim.
Checks periodically expiry dates and proper storage of food items in the section.
Consults daily with Sous Chef and Executive chef on the daily requirements, functions and about any last-minute events.
Guides and trains subordinates on a daily basis to ensure high motivation and economical working environment.
Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
Daily feedback collection and reporting of issues as they arise.
Assess quality control and adhere to hotels service standards.
Carry out any other duties as required by management.

Requirements:

Grade 12
Must have 3+ years experience of working in a 4- or 5-star hotel.
Relative certification or qualification in kitchen or food production will be advantageous.
Must have a high standard of spoken and written English.
Flexible working hours subject to the demands of the business.
Able to work under pressure.
Excellent culinary catering talent.