Chef de Partie

Description

Imagine diving into the heart of a collection of unique dining experiences, each with its own distinct flavor and atmosphere. This opportunity places you within a family of four dynamic restaurants, where your culinary skills and passion for food will contribute to creating memorable moments for guests. You'll be part of an international team, thriving in a fast-paced environment and crafting dishes that meet the high standards set by the executive chefs. This role is perfect for those who are eager to explore diverse culinary styles and contribute to the success of multiple exciting venues.

Responsibilities and Duties

- Menu Mastery: Prepare and produce all menu items to the executive chef's precise standards, ensuring consistency and quality across all restaurant concepts. - Hygiene and Safety Champion: Uphold the highest standards of hygiene, health, and safety, maintaining a clean and safe kitchen environment. - Equipment Vigilance: Promptly report any equipment failures or hazards to the executive chef or senior staff, ensuring timely resolution. - Waste Reduction: Implement strict control measures to minimize food waste, reporting any waste according to established procedures. - Inventory Control: Ensure proper stock rotation, utilizing food products before their best-before dates to maintain freshness and minimize waste. - Portion Precision: Adhere strictly to portion control guidelines, ensuring consistent servings and cost-effectiveness. - Culinary Artistry: Maintain the highest standards of food production and presentation, following established performance manuals and recipes. - Kitchen Stewardship: Ensure all work surfaces, refrigeration units, and storage areas are thoroughly cleaned and sanitized before the end of each shift. - Team Collaboration: Foster a positive and professional working relationship with all team members, contributing to a collaborative and supportive atmosphere. - Recipe and Costing Assistance: Assist in developing recipes and costings in collaboration with the executive chef or senior staff, contributing to monthly profit margin targets. - Inventory Oversight: Participate in monthly physical stock takes of restaurant inventory, including plates and utensils. - Adaptable Support: Perform miscellaneous job-related duties as assigned by management, demonstrating flexibility and a willingness to assist.

Qualifications and Requirements

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

Working Condition

Salary

Basic Salary 2500