Chef De Partie

Job Description

•Supervise meals produced, according to menu specifications, production schedules and menu cycle;
•Be able to plan, make decisions, and produce meals according to client requests, especially when the Sous Chef is not around;
•Ensure products received meet expectations;
•Follow orders in productions of meals as directed to the quality expected by customers, complying to food safety and hygiene regulations;
•Carry our ordering according to load requirements, follow proper stock control and rotation (adhere to FIFO);
•Ensure production staff adhere to HACCP, Medina food safety requirements, and all hygiene procedures;
•Assist in planning rosters and deployment of staff as and when requested;
•Monitor the performance of machines/equipment and report any malfunction;
•Have good knowledge in preparation of specific cuisine (specialised to kitchen);

Job Requirements

•Formal qualifications as a chef with minimum 5 years of relevant work experiences
•Must be able to use PCs and computer systems related to area of work (e.g. Infolog), read computerised worksheets, check and respond to emails when on duty
•Possess good knowledge of food hygiene and food handling procedures
•Have the ability to work in a large brigade with a multi culture team;
•Possess good decision-making, problem solving, communication and training skills

Work Location (MRT)

Work Location