Chef De Partie - Cold Kitchen

JOB SUMMARY

Main Duties/Responsibilities:

Provide professional support to the Main Kitchen in the following:

• In charge of the kitchen production and overseen the day to day business as instructed, mise-en-place by outlet as per present standards as well as dispatching the same in the proper manner.

• Preparation of all soups, stocks, roasts items and daily mise-en-place for functions and restaurants.

• Food requisition and control of stock items.

• Check that all the refrigerators are cleaned, set-up the work station for the day.

• Ensure that all the product have been delivered and to inform his supervisor of any short delivery and also to check if any products are not the standard of quality required.

• Coach and inform his/her staff on any new menu, new method, and special events and follow up on any problems or situation that needs improvement.

CANDIDATE PROFILE

• High school Diploma.

• Previous work experience in a similar position in a four or five star hotel or comparable restaurant for a minimum of 5 years. 

• Experience working in a multi-cultural environment.

• Organized and well planned.

• Able to work with speed and efficiency throughout maintaining positive attitude.

• Excellent written and verbal English language skills