Chef de Partie

Mô tả công việc

1. Organises and sets up the assigned section of the Food and Beverage Kitchen as efficiently as possible to increase speed and maximise productivity.
2. Ensures that all dishes from that section are prepared consistently and according to standard recipes.
3. Assists the Sous Chef and Chef de Cuisine in ensuring that all culinary standards in that section comply with company and Hotel Policies and Procedures and Minimum Standards.
4. Monitors food and operating costs and controls these by reducing waste.
5. Trains the culinary employees in that section of kitchen in the skills necessary for them to perform their function.
6. Works in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.
7. Ensures the sanitation standards for kitchen are being met.
8. Be familiar with all sections of the kitchen to facilitate the flexible use of employees.
9. Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.
10. Assists to oversee the punctuality and appearance of all Kitchen employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.
11. Assists in the training of the employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency.
12. Supervises the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the Departmental Operations Manual.

Quyền lợi

1. Accommodation provided.
2. Duty Meal
3. Offered uniform and laundry service for uniform.
4. Service Charge
5. Joined in the associate activities.
6. Joined in the Hotel's training and development programs.
7. Offered relocation, home leave allowance.
8. Offered 12 vacation days/year.
9. Comply with government Public Holidays.

Yêu cầu ứng viên

1. Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
2. Food service permit or valid health/food handler card as required by local government agency.
3. Problem solving and training abilities.
4. Qualifications
5. Diploma or Vocational Certificate in Culinary Skills or related field.
6. 2 years experience as a cook or an equivalent combination of education and experience.