Chef De Partie

Job Highlights 44 hours, 5 workdays per week Staff meals provided Staff discount Immediate hiring Responsibilities: Takes care of daily food preparation and duties assigned by the superiors to meet the standard and quality set by the Restaurant. Coordinates daily tasks with the Sous/ Head Chef and responsible for supervising junior chefs or line cook Able to estimate the daily kitchen needs and check the quality of raw and cooked food products to ensure that standards are met. Ensure that the production, preparation, and presentation of food are always of the highest quality. Ensure the highest levels of guest satisfaction, quality, operating, and food costs on an ongoing basis. Knowledge of all standard procedures and policies about 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 of malfunctioning. Ensure effective communication between staff by maintaining a secure and friendly working environment. Excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business. Guides and trains the subordinates daily to ensure high motivation and an economical working environment. Requirements: Minimum 2-years of experience in similar capacity or experience. Ability to work in a fast-paced and stressful environment without losing composure Good leadership & communication skills Strong personal organizational and management skills Understanding of workplace health and safety and food hygiene Possess positive attitude towards task assigned. Eager to learn and progress.