Chef De Partie

Responsibilities

• To assist Sous Chef/Exec Chef with kitchen preparation and cooking.
• Managing and training any demi-chef de parties or commis working with you.
• Helping the Sous Chef and Executive Chef to develop new dishes and menus.
• Ensuring high standards of food hygiene and following the rules of health and safety.
• Monitoring portion and waste control to assist in ways to maintain profit margins.
• Wear proper uniform at all times and follow grooming standards. Portray and courteous and approachable personality.
• To be present at extended hours to stand in for shifts, special events.
• To work closely with service crew to ensure that standards are maintained, if not raised.

Requirements

• At least SPM qualification.
• Minimum 3-5 years relevant working experience.
• Must present a positive and professional attitude at all times.
• Able to work under pressure and meet deadlines, possess a mature attitude and a good team player.