Chef De Partie (Takayama)

Job Detail

To oversee kitchen and kitchen crew. To ensure adequacy of supplies at the cooking stations. To prepare ingredients that should be frequently available. To follow the guidance of the sous chef or head chef and have input in news of presentation or dishes. To put effort in optimizing the cooking process with attention to speed and quality, and to control food wastage. To maintain a clean and neat work area. To maintain the high standard of hygiene and sanitation. To maintain the personal grooming. To work with fellow worker effectively and harmoniously. To check and maintain the cleanliness of the work area and kitchen storage. To write and follow the duty roster for section. To train cooks and trainees. To taste the food before serving including quality. To be familiar with kitchen equipment and utensils procedure and usage. To maintain the rotation of items used in Kitchen Department. To be familiar with emergency breakdown procedures, safety and accident prevention in the kitchen. To notify the out of service equipment and submit to Head Chef. To check and maintain the procedures of closing duties. May be requested to perform other related or unrelated duties as and when required by the management.