Chef de Partie

Description

Imagine being the driving force behind a well-oiled culinary machine, where precision and passion come together to create delicious meals on a large scale. As a Chef de Partie in this dynamic central kitchen environment, you'll be responsible for executing the daily production schedule, ensuring every dish meets the highest standards of quality and consistency. This role is perfect for a seasoned chef who thrives in a fast-paced setting and enjoys leading a team to achieve culinary excellence. You'll be a key player in maintaining efficiency, safety, and hygiene, while also ensuring that every product leaving the kitchen is perfectly prepared and packed.

Responsibilities and Duties

- Production Execution: Handle all aspects of food preparation and cooking, adhering to the daily production schedule with precision and efficiency. - Large-Scale Cooking: Manage bulk cooking operations within a central kitchen setting, ensuring consistent quality and flavor. - Packing Oversight: Supervise and ensure that all packing room activities are executed according to plan and meet established standards. - Quality Control: Maintain rigorous quality standards for all preparations, cooking, and packing, ensuring consistent food quality as defined by management. - Safety and Hygiene: Enforce workplace safety, food handling, and hygiene standards, ensuring a clean and safe environment for all team members. - Team Efficiency: Ensure all cooks and operators in the production area work efficiently and productively, maximizing output. - Workspace Maintenance: Keep the production area clean, organized, and ready for operations. - Finished Goods Verification: Verify the quantity and quality of finished goods, ensuring they meet the production schedule requirements. - Raw Material Management: Verify the quantity and quality of raw materials received, ensuring proper storage and handling.

Qualifications and Requirements

- Culinary Expertise: Possess five or more years of experience in western cooking, including managing a culinary team within a catering operation. - Sensory Acuity: Demonstrate an exceptional sense of taste and creativity in food presentation. - Fast-Paced Performance: Thrive in a fast-paced environment, maintaining composure and delivering high-quality work under pressure. - Flexible Availability: Be available to work weekends and public holidays, as well as early morning shifts. - Location Preference: Reside in or near the eastern region. - Work Schedule: Be available to work a 6-day work week, from 7:00 AM to 5:00 PM.

Working Condition

Salary

Basic Salary 2500