CHEF DE PARTIE (HOT KITCHEN)

Duties & Responsibilities:

• Leading a small team to perform daily food production in an assigned outlet, independent management of the assigned post in the kitchen area.
• Responsible of the assigned posts in the kitchen area.
• Monitor the flow of goods during food production.
• Give instructions to assistant cooks or cooks.
• Prepare dishes as per menu and taste all preparations to ensure quality standard.
• Cooperate in creating decorations in the buffet area for restaurant when required.
• Be responsible for the complete mise en place and sequence of food production.
• Check booking at start of shift, check advance orders, confirmations, guests’ allergies from F&B supervisors and service team.
• Assist in departmental training of new recruits or existing team.
• Ensure statutory Health & Safety standards are respected in working area.