Chef De Partie

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Job Responsibilities:Manage, organize and ensure the smooth running of your particular kitchen section.
Assist in the planning, schedule, record and training of new and existing staff in order to meet all standards required by the management of the resort.
Assist and report to Executive Chef, assists in preparing duty rosters, taking expected volumes of business into consideration.
Assist in reducing the overall food cost within given guidelines as well as other kitchen related expenses by controlling requisitions and maintaining adequate stock levels.
Professionally active, self-motivated and involved in every aspect of the kitchen operation.
Supervises, directs, guides and corrects kitchen staff when necessary.
Ensures all food presentation is uniform in content, taste, presentation and established portion sizes are adhered to.
Takes a professional interest in constantly maintaining a high standard of food preparation by checking it for taste, temperature and visual appeal.
Cutting and displaying of meat products.
Monitor and maintain freshness and quality of food items.
Assist customers in selection and cleaning of products.
Ensure cleanliness of the work area in accordance to safety procedures.
Maintain high food hygiene standards.
Any other ad-hoc duties assigned by Managers.
Requirements:Must possess at least SPM/STPM/Diploma for any discipline.
Diploma in culinary art is a plus.
Minimum 2-3 years working experience.
Work experience in the hotel industry is a bonus.
Required skill(s): Passionate, excellent communication and organizational skills.
Benefits:
Public Holiday, Annual Leave, Medical Leave.
Staff Meal Provided.#J-18808-Ljbffr