Chef De Partie

Job Description You will be working in a commercial kitchen performing the below functions: • Supervise meals produced, according to menu specifications, production schedules and menu cycle; • Be able to plan, make decisions, and produce meals according to client requests, especially when the Sous Chef is not around; • Carry our ordering according to load requirements, follow proper stock control and rotation (adhere to FIFO); • Ensure production staff adhere to HACCP, Medina food safety requirements, and all hygiene procedures; • Assist in planning rosters and deployment of staff as and when requested; • Monitor the performance of machines/equipment and report any malfunction; Requirements • Must be able to use PCs and computer systems related to area of work (e.g. Infolog), read computerised worksheets, check and respond to emails when on duty • Possess good knowledge of food hygiene and food handling procedures • Possess good decision-making, problem solving, communication and training skills • Willing to be cross deployed across sections in Food Solutions when required • Preferably with minimum 5 years of relevant experience in hotel food and beverage business • Have good knowledge in preparation of different cuisines • Have the ability to work in a large brigade with a multi culture team • Be prepared to undergo a practical test to display his/her culinary skill • Comfortable with shift work