Chef De Partie

Key responsibilities • General Duties • Prepares food for guests and associates efficiently, economically, and hygienically as per the standard recipes following the standards and procedures • Hands on supervision of work operations • Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation • Support the Sous Chef in the overall smooth operation of the kitchen ensuring prompt service at all times • Works in all areas of food preparation as and when directed • Assists with Buffets decoration items and show pieces • Develops recipe cards and products • Participates in development of dishes for menu designs • Ensures hygiene, cleanliness and tidiness in all areas of the kitchen, storage areas, and cool rooms/freezers • Participates in the training and development of associates • Hygiene & Safety • Ensures hygiene, cleanliness and tidiness in all areas of the kitchen, storage areas, and cool rooms/freezers. • Ensures safe and correct use of the equipment, tools and machinery. • Responsible for the hygiene, sanitation, tidiness of the working and storage areas • Ensures that the standards of uniform grooming and personal hygiene are maintained • Maintain a safe and a secure working environment • Initiate action to correct a hazardous situation and notify supervisors/managers of potential danger • Adhere to the company’s security and emergency policies and procedures. • Be familiar with property safety, current first aid and fire emergency procedures • Purchasing & Stock Control • Participates in making food requisitions and daily market lists • Monitor and control the quality and quantity of food stock. • Implement & monitor purchasing and stock control procedures • Training • Participates in the training and development of associates. • Trains and develops associates using the company’s guidelines • Takes part in all scheduled training at his/her level • Instruct staff, provide one on one instruction to staff members as and when required • Communication • Coordinate operations between other departments/units • Demonstrate and maintain at all times a professional behavior and positive attitude • Motivate and encourage associates to practice use of SOP at all times. • Interact with department and other associates in a professional and positive manner to foster good rapport, promote team spirit and ensure effective two-way communication • Maintain, implement and supervise effective interpersonal relationships and skills • Deal effectively with guests and associates from a variety of cultures • Work together effectively and efficiently as part of a team • Any other duties as directed. Requirements • Minimum 2 years of experience in Kitchen operations. • Have a good knowledge of Western and Asian cuisine to carry out the duties and responsibilities for the position in an efficient and productive manner • Be able to supervise and manage a shift • Be able to supervise subordinate associates. • Be willing and able to train and motivate staff • Must possess the necessary skills to be able to work hands on, and provide on the job training to associates to meet the set standards. • Excellent communication skills. • Willingness to work in shifts.