Chef De Partie

Job Description & Requirements General - Observe punctuality - Maintain a clean and tidy appearance and don company assigned uniform Kitchen skills - Prepare, cook and plate food and ensure the highest possible quality and standards - Responsible for food preparation including cleaning, cutting and storage - Ensure timely delivery of food service by coordinating with other kitchen staff engaged in food preparation - Be knowledgeable about products for sale and updated on new products - Monitor and enforce cleanliness, tidiness of the kitchen and implement sanitation practices as required by NEA Inventory management - Check quantity and quality of received food products and arrange for return/exchange where necessary - Ensure sufficient inventory of all perishable and non-perishable items used by the kitchen to ensure efficient delivery of food service, controlling stock rotation and proper storage - Minimise food wastage Customer interactions - When necessary, manage disgruntled customers by resolving the problem - When necessary, meet with customers to discuss menu for occasion Others - Maintaining high standards of quality control, hygiene, and health and safety - Inspect supplies, equipment and work area to ensure they are well maintained and good operable condition - Inform Head Chef or Managers of faulty appliances - Bring any concerns of the business to the attention of the Director/General Manager in a timely manner - Maintain a positive morale amongst all kitchen staff and good working relations with all staff