Chef de Partie

The Chef de Partie will be required to ensure guest satisfaction by delivering quality product, assist the Executive Chef/Executive Sous Chef in standardizing new recipes for outlets, adhere to hygiene and safety standards; control food costs and assist in daily operations.

Key Responsibilities:

Managerial

1. Assist the Executive chef in planning and budgeting the food cost of F & B outlets
2. Staffing of outlets and allocation of duties.
3. Develop systems and procedures to achieve higher cost efficiency in guest satisfaction.
4. Facilitate learning and development for all junior members of the food production team

Operational

1. Ensure the quality and quantity of food production and presentation in the outlets one adheres to
2. Assist the executive chef in operating & standardizing new recipes for the outlets.
3. Devise methods for optimal use of raw materials, fuel and maintain the budgeted food cost.
4. Monitor adherence to safety, hygiene and cleanliness standards.
5. Assist the executive chef in organizing food festivals and menu planning.
6. Ensure good condition of equipment & utensils in kitchen
7. Co-ordinate with engineering department for repair and maintenance.
8. Ensure prompt, efficient service and good quality of product served to the guests.
9. Stay informed about the new developments in world of cuisine techniques and kitchen equipments.
10. Thorough knowledge of different cuisines, cooking styles, hygiene & safety standards.
11. Any other duties assigned by your superior from time to time.