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Chef De Partie - Asian
Job Description & How to Apply Below
The Chef de Partie will be supporting the Sous Chef Executive Chef by ensuring efficient and effective food preparation cooking plating and upkeep of a designated station within the kitchen He she will ensure that dishes meet the established quality and presentation standards
KEY RESPONSIBILITIES- Oversee the preparation cooking and presentation of dishes within the assigned assigned section
- Ensure that all dishes are prepared to the established standards of quality taste and presentation
- Work closely with other kitchen staff to ensure timely and efficient service
- Maintain cleanliness and organization in your section adhering to food safety and hygiene regulations
- Assist in the development of new dishes and menu items
- Monitor stock levels in the assigned section ensuring that ingredients are available and fresh
- Minimize waste and ensure proper storage of food products
- Train and supervise junior kitchen staff and apprentices
- Communicate effectively with the Sous Chef and other team members to ensure smooth kitchen operations
- Ensure that all equipment in your section is properly maintained and report any issues to the Sous Chef
- Responds to guest complaints in a timely manner
- Ensures compliance with SOPs in all outlets
- Assesses food portion size visual appeal taste and temperature of items served
- Checks all stations at the end of every shift for proper food storage and sanitation
- Prepares daily food production sheets
- Any other reasonable duties assigned by management
- Excellent communication
- Culinary passion
- Efficiency
- Attention to detail
- Ability to work under pressure
- Cost control
- Teamwork
- Flexibility
- Reliability
- Can do attitude
- Excellent grooming standards
- Previous experience of at least 2 years as a Demi Chef de Partie with expertise in Asian cuisine in a five star hotel or professional kitchen.
- Culinary degree or equivalent professional training preferred.
- Strong culinary skills, including knowledge of cooking techniques and station-specific expertise.
- Food Hygiene certification.
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