Chef de Partie

Minimum Requirements:

- At least vocational certificate in culinary and with preference of Bachelor Degree in culinary field
- At least 4 year experience in culinary operation and supervision
- Good in inter-personality and creative skill
- English Communication skill and computer skills

- Assist the outlet chef in being responsible for the culinary kitchen area, ensuring a smooth running, profitable operation within the framework of the hotel.
- Maintain the hotels cuisine concepts and standards for food preparation and presentation.
- Maintain food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas.
- Enforce the food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.
- Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, to include dating, proper storage, rotation, and etc. Maintain the basic food safety and sanitation in accordance with the company policies.

- Service Charge
- Working 8 hours per day
- Social Security Fund
- Annual Leave
- Public Holiday
- Insurance