Chef de partie

Description

Join a team dedicated to crafting exceptional culinary experiences in a beautiful, garden-inspired setting. You'll play a vital role in preparing seasonal dishes, upholding the highest standards of quality and presentation, and contributing to a warm and welcoming dining atmosphere.

Responsibilities and Duties

- Culinary Preparation and Execution: - Prepare daily mise-en-place with precision and attention to detail. - Prepare meals and food items accurately, following recipes, menu specifications, and expected standards. - Monitor food production to ensure compliance with recipes and specifications. - Kitchen Operations and Teamwork: - Support and follow the direction of the Executive Chef, Head Chef, and Sous Chef. - Contribute to efficient kitchen operations and assist team members with job duties. - Ensure day-to-day kitchen activities are performed with efficiency and multitasking abilities. - Quality and Hygiene: - Adhere to all standards for food hygiene, presentation, production, and portioning. - Maintain cleanliness and sanitation in all kitchen areas. - Continuously check food quality. - Inventory and Waste Management: - Minimize food wastage. - Ensure sufficient stocks in storage and inform superiors for replenishment. - Additional Duties: - Perform other job-related tasks as assigned.

Qualifications and Requirements

- Attitude and Work Ethic: - Demonstrate a positive attitude, passion, and pride in the role and responsibility. - Willingness to learn and grow. - Culinary Skills: - Ability to prepare meals accurately and consistently. - Ability to follow recipes and menu specifications. - Teamwork and Communication: - Ability to work effectively as part of a team. - Ability to follow directions. - Compliance and Organization: - Ability to adhere to food hygiene and safety standards. - Ability to maintain a clean and organized work environment. - Work Requirements: - Willingness to work a 5 day work week.

Working Condition

Salary

Basic Salary 3000