Chef De Partie

Job Detail

• In charge of specific station in the kitchen and responsible for all dishes that are prepared in this section • Coordinate food production, stock and quality in the relevant station that the Chef de Partie is assigned to • Check all set-ups for restaurant and events and coordinate food display and timing • Supervise demi chef and cooks to make sure duties assigned are completed as per standards. • Ensure station is organized meals go out on time and the work area is clean and orderly • Rotates between different stations whenever needed to learn more • Constantly check the quality of food prepared with regards to taste and temperature as per standard • Maintain uniform presentation and garnish of all dishes as per set standards • Monitor and fully implement the portion control established with the recipes to reduce spoilage and wastage • Ensure smooth and effective communication between various kitchen stations. • Supervision on receiving stocks to make sure stocks are received are correct. • Ensure proper and timely maintenance of machineries and equipment, liaising with kitchen in charge if required • Oversee that cleanliness standards are met for equipment, work stations and environment • Adheres to rules and regulations set by the Management • Willing to work shifts