Chef De Partie

1.Male or Female 25-35 years old
2.2-3 year work experience
3.Able to work in a flexible hour
4.Positive personality and attitude
5.Absolute attention to detail and consistency
6.Safety and Hygiene person

GENERAL MISSION:

1. Performs all types of food preparation as instructed by Sous Chef in a professional way to ensure quality and consistency, is fully responsible for his assigned section.
2. Sets the standards and manages the various culinary activities in a designed kitchen.
3. Develops the standard recipes which allow the restaurant to operate at an acceptable food cost.
RESPONSIBILITIES AND MEANS:

1. Supervises, coordinates and participates in the activities of personnel in preparing and cooking.
2. Receives the captain orders from Server, announces orders to Cooks, checks food presentation and informs Server which table no. order.
3. Checks the function sheet, daily menus and initiates requisition of foodstuffs based on functions, menus and forecast.
4. Ensures that there is adequate food supplies, sauces, soups and so on at all times.
5. Observes and tastes foods being cooked, sampling and coordinates with other kitchen subsections.
6. Supervises preparation of any dishes for buffet and coordinates with other kitchen subsections.
7. Schedules of his own section for approval of Executive Chef.
8. Ensures that all staff have proper handling of all equipment, utensils, keeps working area clean and maintains in good condition.
9. Participates and ensures that cost control, procedures and instructions are followed.
10. Performs duties common to all Supervisors and other duties may be assigned.

1. Training & Education
2. 5 days working / 2 days off
3. Good Service Charge
4. Provident Fund
5. Social Security
6. 17 Public Holidays per year
7. Annual Leave
8. Birthday Leave and Gift
9. Wedding , New born and Funeral remuneration
10. Annual Physical Check up
11. 25% Discount off on All F&B Outlets
12. Special rate for Accommodation
13. Group Accident/Life Insurance