Chef de Partie

Job Highlights • 44 hours, 5 workdays per week • Staff meals provided • Staff discount • Immediate hiring Responsibilities: • Takes care of daily food preparation and duties assigned by the superiors to meet the standard and quality set by the Restaurant. • Coordinates daily tasks with the Sous/ Head Chef and responsible for supervising junior chefs or line cook • Able to estimate the daily kitchen needs and check the quality of raw and cooked food products to ensure that standards are met. • Ensure that the production, preparation, and presentation of food are always of the highest quality. • Ensure the highest levels of guest satisfaction, quality, operating, and food costs on an ongoing basis. • Knowledge of all standard procedures and policies about food preparation, receiving, storage, and sanitation. • Full awareness of all menu items, their recipes, methods of production, and presentation standards. • Follows good preservation standards for the proper handling of all food products at the right temperature. • Operate and maintain all department equipment and reporting of malfunctioning. • Ensure effective communication between staff by maintaining a secure and friendly working environment. • Excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business. • Guides and trains the subordinates daily to ensure high motivation and an economical working environment. Requirements: • Minimum 2-years of experience in similar capacity or experience. • Ability to work in a fast-paced and stressful environment without losing composure • Good leadership & communication skills • Strong personal organizational and management skills • Understanding of workplace health and safety and food hygiene • Possess positive attitude towards task assigned. • Eager to learn and progress.