CHEF DE PARTIE

Description

A passionate culinary professional is needed to craft and prepare menu offerings under the guidance of our senior chefs. This role involves contributing to menu innovation, ensuring swift and excellent service, and mentoring fellow cooks. The ideal candidate will be a meticulous individual with a strong commitment to quality, efficiency, and maintaining a safe, sanitary kitchen.

Responsibilities and Duties

* Prepare and cook menu items according to the specifications of the Sous or Head Chef. * Participate in the creation and refinement of menus, exploring emerging culinary trends and service styles. * Deliver prompt and efficient service, ensuring timely food preparation and delivery to patrons. * Demonstrate and educate fellow cooks on proper food preparation and cooking techniques. * Organize and manage food orders for assigned areas, upholding quality and cost standards. * Verify and document stock, deliveries, and waste to align with establishment food standards. * Follow and uphold standardized recipes, cooking methods, and presentation to guarantee consistency. * Maintain awareness of food costing, sales patterns, and menu planning principles. * Implement controls to reduce food and supply waste and prevent theft. * Uphold high standards of sanitation, cleanliness, and safety across all kitchen zones. * Conduct regular inventory checks of ingredients, utensils, supplies, and equipment within assigned areas. * Ensure food storage areas comply with hygiene, health, and safety policies. * Actively pursue personal development by attending training sessions and courses as needed. * Promote and support safe work practices and a secure working environment.

Qualifications and Requirements

* Proven ability to prepare and cook menu items as directed. * A keen interest in contributing to menu development and staying updated on culinary trends. * Capability to provide efficient and timely food service. * Experience in demonstrating and instructing cooking skills to others. * Strong organizational skills for managing food orders and inventory. * Knowledge of food costing, sales mix, and menu planning. * Commitment to maintaining high standards of sanitation and safety. * Ability to conduct stock taking and maintain accurate records. * Dedication to personal and professional development. * A strong understanding of food hygiene and safety policies.

Working Condition

Salary

Basic Salary 2500