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Chef De Partie
4 months ago
Responsibilities:
- Menu planning, cost estimation, and food supply sourcing and ordering
- Ensuring consistent quality of dishes from preparation to presentation
- Collaborating with Head Chef on food preparation and special dietary requirements
- Providing guidance on cooking techniques and procedures to kitchen staff
- Hands-on food preparation and cooking
- Enforcing hygiene regulations and standards
- Providing training to kitchen staff and assisting with staff selection
- Marinating, preserving, and freezing food items when necessary
- Recipe improvement and safe-keeping
Key Skills:
- Time Management: Ability to handle multiple tasks simultaneously in a fast-paced kitchen environment
- Teamwork: Must work well with others to create a harmonious working environment
The work schedule includes weekends on a rotating roster. Shortlisted candidates will be invited for an interview to showcase their skills and experiences.