Chef De Partie

Description

A skilled culinary professional is needed to oversee and manage a designated kitchen area, adhering to the high standards set by the lead chef. This role focuses on delivering exceptional dining experiences through creative dish presentation, meticulous food preparation, and maintaining a well-organized and efficient kitchen environment.

Responsibilities and Duties

* Manage and direct a specific kitchen section, ensuring all tasks meet established quality benchmarks. * Present dishes with artistic flair to elevate guest satisfaction. * Consistently uphold standards for food presentation, preparation, and portion control. * Contribute to food preparation and presentation, prioritizing hygiene, quality, and adherence to established standards. * Collaborate with senior chefs to innovate and refine menu offerings. * Control food portioning, service, requisitions, and inventory receipts, minimizing waste through strict adherence to operational guidelines. * Maintain a structured kitchen environment, supporting staff development and training. * Execute daily kitchen tasks with efficiency and precision. * Verify the accuracy of product requisitions and food supply orders. * Complete additional assigned tasks as directed by superiors. * Ensure the culinary team follows recipes and standard operating procedures (SOPs) precisely during preparation and presentation.

Qualifications and Requirements

* Minimum of three years of professional culinary experience in a restaurant that specializes in western food. * Strong collaborative skills and a team-oriented mindset. * Possession of a fundamental food safety or hygiene certification. * Demonstrated ability to take ownership and responsibility for tasks. * Effective communication skills.

Working Condition

Salary

Basic Salary 1800