Chef De Partie - Chinese Cuisine

Job Responsibilities:
Determine, receive and control the requisition.
Organize food production within the framework of production checks.
Manage the rotation of goods.
Demonstrate proficiency in Japanese and Chinese cuisine.
Elaborate and oversee preparations with the team.
Ensure optimum use of production materials.
Assist the chef in expressing supply needs.
Ensure the setup of buffets according to schedules, presentation, taste, and temperature.
Oversee the production and service of buffets as determined by the chef.
Ensure supply and maintenance of buffets.
Manage the clearing and cleaning of buffets.
Apply and control the standards and service procedures (Quali Signs, Pro Signs).
Engage corrective actions to align with Quali Signs and Pro Signs.
Evaluate the quality of delivered goods.
Apply and control the HACCP method and hygiene safety rules.
Engage corrective actions in accordance with HACCP and safety regulations.
Ensure cleanliness of premises and equipment.
Monitor personal hygiene and uniforms of the team.
Oversee maintenance and conservation of premises and equipment.
Ensure adherence to established schedules.
Distribute tasks among the team equitably.
Train and develop team competencies daily.
Communicate with the chef regarding team competencies and attitudes.
Inform the chef of any serious incidents.
Motivate and accompany the team daily through presence and involvement.
Company Values:
We adhere to values of Multiculturalism, Pioneer spirit, Kindness, Freedom, and Responsibility.
We participate in community life and support our team.#J-18808-Ljbffr