Chef De Partie at 748 Air Services (K) Ltd

Key Accountabilities

• Ensure all food produced are of correct quality in line with set standard.
• Excellent knowledge of menu creation and maintaining quality production.
• Checks periodically expiry dates and proper storage of food items in the section.
• Assist in controlling the food cost and any other related cost.
• Making sure all kitchen equipment and machines are used correctly and with care
• Organize all stations and ensure that all food items are prepared and are available during service.
• upervise junior staff, keep tab of their performance and ensure discipline is maintained.
• On job training of junior staff in recipe interpretation, meal presentation and portion control.
• Ensure high level of hygiene (food, kitchen and personal) at the unit.
• Issue reports and advise to supervisors on issues/challenges/changes within the unit.
• Report for duty punctually, in the correct uniform, clean and neatly pressed.
• Liaise with the Head Chef/Sous Chef for specific instructions/requests
• Communicate to his/her supervisors on all kitchen operations.
• Assist the Senior Chefs on station allocation and management of duty schedule.
• Coordinate daily work plan production with Senior Chefs.
• Relieve the Sous Chef when off duty.
• Help in the preparation and design of all food menus
• Ensure that the kitchen operates in a timely way that meets our quality standards.
• Resourcefully solve any issues that arise and of any problematic situation
• Ensure fridge is checked prior to production and cleaned.
• Taking inventory of Kitchen supplies for both food and cutleries and notifying the supervisor of low or depleted supplies.
• Discarding all expired and spoiled food items stored in the refrigerators and freezers.
• Recording wastages and ensure proper waste management
• Carry out any other reasonable duties as required by management.
• Identify and report hazards, incident and accidents.
• Adhere to the company’s principals and industry best practices

Skills And Qualifications:

• Minimum 5 years and proven commercial kitchen experience.
• Excellent report writing skills.
• Good understanding of food, health, and safety regulations.
• Ability to manage, supervise and train junior kitchen staff.
• Excellent organizational & communication skills.
• High level of attention to detail & must be a team player.
• Good attitude, positive composure and approachable being

Education And Experience

• Holder of a Diploma or a Certificate in Food Production, Hotel Management, Culinary Degree or any Degree relevant to this field.
• Have a solid understanding of Food Production, Health and Safety Regulations.
• Minimum 5 years of experience in Food Production and Kitchen
• Ability to manage, supervise and train junior Kitchen Staff.