Chef de Partie

1. Kitchen Management
-Oversee food preparation, cooking and presentation of dishes.
-Maintain high standards in the quality of food in preparation and presentation.
-Ensure all completed jobs are fully checked off before leaving the kitchen.

2. Food & beverage planning and management
- Develop new dish and menu.
- Plan weekly menu.
- Prepare order list for daily operation.
- Controls incoming goods and stores it in perfect condition.

3. Administrative duties
- Control food costing.
- Daily ordering of goods and supplies per menu.
- Work closely with Events Team with regards to service and timings.
- Understand customers F&B requirement and ensure that function runs smoothly.
- Keeps control of area of responsibility and reports to the Dept. Head.

4. Other
- Ensure team has high standards of food hygiene and health and safety rule.
- Knowledgeable about specialty and culinary functions in general.
- Monitor portion and waste control to maintain profit margin.
- Cooking and performs all duties assigned by the Dept. Head.
- Create and share new recipes with kitchen crew and train staff for standard recipe.
- Monitor materials used and control wastage and spoilage.


Requirements
-Minimum 2 years of experience as a Sous Chef or Chef De Partie in a reputable restaurant or hotel kitchen
-Formal culinary training or a recognised chef's qualification
-Exceptional culinary skills with a strong understanding of various cooking techniques and cuisines
-Excellent leadership and team-building abilities
-Creativity and innovative approach to menu development and food presentation
-Thorough knowledge of food safety regulations and best practices
-Strong communication and interpersonal skills to collaborate effectively with the wider team
-Ability to work well under pressure and thrive in a fast-paced, dynamic environment