Chef De Partie - Main Kitchen

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Scope and Objectives 

This position is responsible for training the juniors at the appointed section in preparing & delivering consistently high-quality food. Observing all standards as set by the hotel and regulated by local authorities, ensuring all hygiene, cost controls systems are followed and maintained. 

Primary Responsibilities

• Preparation of food, cooking, quality control, cutting & HACCP
• Maintain daily mis-en-place (MEP) and prepare ingredients
• Lead by example, inspect & clean food preparation areas, ensure safe personal hygiene & sanitary food-handling practices, HACCP, labelling & FIFO/FEFO practices, hygienic handling & storage of equipment & utensils
• Check the taste, temperature & visual appeal of food items prepared to ensure that the quality & portion are consistent & as per specifications set out
• Ensure the highest standards and consistent quality in the daily preparation
• Provides guidance & training to junior kitchen staff members, including, but not limited, to line cooking, food preparation & dish plating 
• Strict adherence to purchasing procedures
• Keep up to date with the new products, recipes and preparation techniques
• Have full knowledge of all menu items, daily highlights & promotions
• Adhere to recipes and stock management
• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to

Other Responsibilities

• Be well versed in hotel fire & life safety/emergency procedures
• Apply necessary precautions with regards to the hotel food safety & hygiene standards (HACCP)
• Attend all briefings, meetings and trainings as assigned by management
• Maintain a high standard of personal appearance and hygiene at all times
• Perform other reasonable duties assigned by the assigned by the Management
• Establishing and maintaining effective inter-departmental working relationships
• Actively share ideas, opinions & suggestions
• Efficiency in preparations & execution
• Acquire culinary knowledge & skills to grow as a junior sous chef
• Guide & train the junior colleagues on a daily basis to ensure high motivation and productive working environment

Knowledge and Experience

• Basic & local necessary food hygiene certificates
• Minimum of 5 years in basic culinary position, preferably in similar operation
• Knowledge of different culinary techniques
• Certificate in culinary, preferred 
• Good reading, writing and oral proficiency in english language
• Ability to speak other languages and basic understanding of local languages will be an advantage

Competencies

• Good interpersonal skills with ability to communicate with all levels of employees
• Technical culinary skills
• Reliable & consistent specifically in stressful & high-pressure situations
• Ability to work within a team & able to build one 
• Self-motivated, energetic with the ability to work within a team & able to build one
• Hungry to learn & apply in operation in order to grow
• Well-presented & professionally groomed at all times