About the position
As a Chef de Partie, you will be responsible for maintaining high quality standards in all food and dining services offered to customers and clients in various settings. You will play a crucial role in all kitchen operations, ensuring the delivery of high-quality culinary creations for our corporate clients. You will play a crucial role in upholding the cleanliness and overall appearance of the facility.
- Assist the Sous Chef and culinary team in planning and executing menus for corporate events, ensuring adherence to client preferences, dietary restrictions, and budgetary guidelines.
- Prepare and cook a variety of dishes, including appetizers, main courses, and desserts, with a focus on quality, presentation, and taste.
- Supervise and train junior kitchen staff, providing guidance and support to maintain high standards of food preparation and service.
- Collaborate with the culinary team to develop new recipes, innovative menu ideas, and seasonal offerings to enhance the catering experience.
- Ensure compliance with food safety and sanitation standards, maintaining a clean and organized work environment.
- Monitor inventory levels, assist in ordering supplies, and manage food wastage to minimize costs and maximize efficiency when required.
- Adhere to company policies and procedures, including health and safety regulations, to maintain a safe working environment.
- Ensure health and safety standards, hygiene standards and quality standards are met in conjunction with unit management.
- To carry out any other duties or work outside the normal daily routine but within the overall scope of the position.
- Plan, direct, supervise and control function to ensure.
- Keep management informed about challenges and developments.
- Take necessary decision within authority as and when necessary.
- Consult and seek approval from senior manager for any non-contractual request from client involving extra cost.
- Attend regular training events and courses for continual improvement of professional skills.
- Ensure you perform within the budget as set by management.
- Develop and maintain good working relationships with fellow employees.
- Handle every complaint from employees and clients with a positive attitude, sincerity and promptness.
- Ensure that weekly reporting is done in conjunction with the relevant action plans.
Desired Skills:
- Qualification from Culinary School
- Inventory Management Skills
- Listening and Communication Skills
- Health and Safety management Skills
- Enforce strict Hygiene standards
Desired Work Experience:
Desired Qualification Level:
Employer & Job Benefits:
