Chef De Parti - Kitchen

As a Chef de parti you will be responsible of the smooth running of the production operations, manage your staff and act as a support to Production Manager.

• Take care of daily of mass food production and duties assigned by the food production manager to meet standard and quality set by the management.
• Coordinate and supervise daily production tasks with commis.
• Able to estimate the daily production needs and checking the quality of ‘mis en place’ and finished products to ensure that standards are met,
• Knowledge on of all standard policies and procedures pertaining to food preparation, i.e receiving of raw materials, storage of raw materials and finished products.
• Follow good preservation standard and sanitation for the proper handling of all food products at right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning. 
• Ensure effective communication between staff and maintain an effective inter-departmental working relationship.
• Have excellent knowledge menu creations.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
• Daily feedback collection and reporting issues when arises.
• Assess quality control and adhere to standards to minimise wastage.
• Ensure proper training of new recruits – commis, food production.