Chef De Partie -French & Asian Cuisine

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. •Has to be always well prepared and knowledgeable about all recipes, presentations and taste of dishes established by hotel policy. •Checks the quality of raw materials in assigned areas, as well as their storage, handling and usage. •Conducts training on all related food preparations, hygiene and grooming standards in conjunction with the Sous Chef. •Keeps the Sous Chef informed about all aspects of assigned section, including equipment, working environment, staff problems and departmental relations. •Attends kitchen meetings in absence of the Sous Chef and counsels subordinate’s employees if necessary. •To ensure that all kitchen Mise en Place is prepared according to production plan. •Assists Sous Chef in creating and developing new dishes and recipes by keeping up with the latest market trends. Requirements: •Completion of GCE ‘O’; or minimum of two years related experience and/or training; or equivalent combination of education and experience. •Knowledgeable in all food products •Knowledge of all cooking methods •Knowledgeable in all cutting methods •Trained in all food safety and sanitation standards