Demi Chef De Partie
- Malaysia
- Tetap
- Sepenuh masa
- To be fully aware of all menu item, their recipes, method of production and presentation standards.
- Carry out close liaison with all section of the kitchen in order to ensure smooth and efficient service.
- Assume duties of Chef de Partie in his/her absence.
- Demonstrate initiative at all times.
- Lead and support the junior members of the team.
- Strong desire to improve on skills and knowledge
- Ability to produce own work in accordance with a deadline.
- Seek own solutions to the minor obstacles that occur from time to time.
- To project a pleasant and positive professional image to all contacts at all the times.
- Daily data collection and reporting of issues as they arise.
- Review the daily production sheets with Chef de Partie or sous chef when the first is not present.
- Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guest service
- Actively participates in training of culinary skill to junior talent and apprentices
- Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met
- Keeps workstation clean and organized including, but no limited to, fridges, freezers, counter tops and stove tops.
- Ensures that station opening and closing procedures are carried out to standard.
- Keep over-production and food waste to a minimum, ensures proper rotation, labelling and storing of food in order to reduce food cost expenses
- Operate all kitchen equipment and conduct them with safety in mind at all the times.
- Ensures that all the food products are handled, stored, prepared and served safely in accordance with hotel and government food safety guidelines.
- Report any and all deficiencies in kitchen equipment functionality and quality of food products to Chef de Partie or sous chef in a timely fashion.
- Compliance with all safety regulations of assigned tasks and ensure a clean and safe working environment with active participation in the hotel health and safety program.
- Adhere to all environment policies and programs as required.
- Other reasonable duties as required.
- Make sure to log all information in the kitchen logbook.
- Briefing with talent on new happenings and follow up.
- Monitor delivery and delegate to arrange accordingly.
- Cleaning schedule to follow.
- Kitchen logbook to be filled out.
- Run the section with great confident
- Sense of urgency
- Distribution of task to commis A, B
- Ensure full liaison with other members of the section and the kitchen team.
- Strong communication with the Chef de Partie of the section
- Key relationship with the executive chef and sous chefs
- Daily data collection and reporting of issues as they arise
- Stock rotation, FIFO
- Vegetables, dried goods and other food related items to be stored properly