Chef de Partie

Description

Imagine joining a dynamic team of international professionals, where your passion for food and your ability to thrive under pressure will be highly valued. This role offers an exciting opportunity to contribute to a bustling kitchen environment, crafting delicious menu items to the highest standards. You'll be a key player in ensuring smooth operations, maintaining impeccable hygiene, and working collaboratively with your colleagues to achieve culinary excellence. If you're a team-oriented individual with a strong work ethic and a love for the food and beverage industry, we want to hear from you.

Responsibilities and Duties

- Menu Execution: Prepare and produce all menu items according to the executive chef's specifications, ensuring consistency and quality. - Hygiene and Safety: Maintain the highest standards of hygiene, health, and safety throughout the kitchen, ensuring a clean and safe working environment. - Equipment Maintenance: Report any equipment failures or hazards to the executive chef or senior staff, ensuring timely repairs and safety. - Waste Management: Implement strict control over food waste, reporting any waste according to established procedures. - Stock Rotation: Ensure proper stock rotation, utilizing food products before their best-before dates to minimize waste and maintain freshness. - Portion Control: Adhere strictly to portion control guidelines, ensuring consistent servings and cost-effectiveness. - Food Presentation: Maintain the highest standards of food production and presentation, following the performance manual and recipes. - Kitchen Cleanliness: Ensure all work surfaces, refrigeration units, and storage areas are cleaned and sanitized before the end of each shift. - Team Collaboration: Maintain a close and professional working relationship with all members of the staff, fostering a positive and collaborative atmosphere. - Recipe and Costing: Assist in producing recipes and costings in collaboration with the executive chef or senior staff, contributing to monthly profit margin targets. - Inventory Management: Participate in monthly physical stock takes of restaurant inventory, including plates and utensils. - Miscellaneous Duties: Perform other job-related duties as assigned by management, demonstrating flexibility and a willingness to assist.

Qualifications and Requirements

- Communication Skills: Ability to communicate effectively in English, ensuring clear understanding and collaboration. - Teamwork: Ability to work effectively within a team environment, contributing to a positive and supportive atmosphere. - Responsibility and Reliability: Highly responsible and reliable, demonstrating a strong work ethic and commitment. - Pressure Management: Ability to work well under pressure in a fast-paced environment, maintaining composure and delivering high-quality work.

Working Condition

Salary

Basic Salary 2600