Chef De Partie at Corporate Staffing Services

Responsibilities

• Responsible for all the food production, assist in daily food requirement orders, and maintenance of the highest professional food quality and sanitation standards.
• Checking and refilling of stock levels in the shift.
• Be in charge of all the kitchen fridges, dry stores area and all kitchen machinery and equipment’s maintenance.
• Schedule shift timetables and off days and forward them to the unit chef.
• Facilitate daily buffet menu planning, clearing of left overs and being guided by F.I.F.O (first in first out policy) and develop a daily buffet menu.
• Facilitate all the team building activities
• Supervise the cooking of food items that require skillful preparation.
• Ensure proper staffing for maximum productivity and high standards of quality.
• Evaluate food products to ensure that quality standards are consistently attained.
• Schedule and establish a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Periodically visit dining area when it is open to welcome members.
• Ensure end of the month inventory is accurate

Qualifications

• Diploma in food and Beverage production
• At least 3 years’ experience in a high end catering establishment
• Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and the hotel’s financial goals.
• Demonstrate real passion for menu planning and leadership
• Good knowledge in hygiene and sanitization regulations