JOB TITLE: Chef de Partie (3 Positions)

RESPONSIBLE TO: Head Chef

DUTIES AND RESPONSIBILITIES

• Take care of daily food preparation and duties assigned by the superiors to meet standard and quality set
• Coordinate daily tasks with the Sous Chef
• Be able to estimate the daily production needs and check the quality of raw and cooked food products to ensure standards are met
• Have full awareness of all menu items, their recipes, method of production, and presentation standards
• Operate and maintain all department equipment and reporting of malfunctioning
• Ensure effective communication between staff by maintaining secure and friendly working environment
• Establish and maintain effective inter-departmental working relationships
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs
• Be personally responsible for hygiene, safety, and correct use of equipment and utensils
• Check periodically expiry dates and proper storage of food items in the section
• Guide and train the subordinates daily to ensure high motivation and an economical working environment

REQUIREMENTS

• Candidates must have a Culinary Arts degree or Food Production degree with at least a minimum hands-on experience of two years
• Strong communication and interpersonal skills
• Customer focused with positive attitude

• Take care of daily food preparation and duties assigned by the superiors to meet standard and quality set
• Coordinate daily tasks with the Sous Chef
• Be able to estimate the daily production needs and check the quality of raw and cooked food products to ensure standards are met
• Have full awareness of all menu items, their recipes, method of production, and presentation standards
• Operate and maintain all department equipment and reporting of malfunctioning
• Ensure effective communication between staff by maintaining secure and friendly working environment
• Establish and maintain effective inter-departmental working relationships
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs
• Be personally responsible for hygiene, safety, and correct use of equipment and utensils
• Check periodically expiry dates and proper storage of food items in the section
• Guide and train the subordinates daily to ensure high motivation and an economical working environment

• Strong communication and interpersonal skills
• Customer focused with positive attitude

• Culinary Arts degree or Food Production degree