Chef de Partie

Ensure that the production, preparation and presentation of food are of the highest quality at all times.
Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
Operate and maintain all department equipment and reporting of malfunctioning.
Responsible to supervise junior chefs.
Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
Personally responsible for hygiene, safety and correct use of equipment and utensils.
Follows good preservation standards for the proper handling of all food products at the right temperature.
Full awareness of all menu items, their recipes, methods of production and presentation standards.
Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.
Checks periodically expiry dates and proper storage of food items in the section.
Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
Assess quality control and adhere to hotels service standards.
Daily feedback collection and reporting of issues as they arise.
Coordinates daily tasks with the Sous Chef.
Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
Ensure effective communication between staff by maintaining a secure and friendly working environment.
Carry out any other duties as required by management.
Establishing and maintaining effective inter- departmental working relationships.
Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.

Problem- solving skills
Good organizational and multitasking abilities
Minimum 1 years relevant experience working in international hotels
Thorough knowledge of customer service,

12 days full paid leave a year, insurances paid in accordance with the Law
Professional working environment. Care about your career advancement
Free accommodation & 3 Meals
Competitive package of salary and benefit.

Cập nhật gần nhất lúc: 2026-04-02 01:00:03