Chef De Partie (Zorba - Greek Restaruant)
$ 2,700 - $ 2,700 / Per Mon
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1. OPERATION PERFORMANCE
To ensure that standard recipes are followed and understood through personal involvement and all the food prepared and served is in accordance with the standards set by the Company.
To ensure a high standard of cleanliness throughout their designated station kitchen including store and cool rooms while ensuring a safe working environment in the kitchen to prevent unnecessary accidents
To check the standard of prepared food and properly supervise their station so as to achieve a high standard of quality of food.
To check station for all storeroom requisitions and kitchen transfers.
To check on quality of food received as per the market list and to store items as per the designated specifications.
To control and minimize wastage of food by adopting the following steps:
o Maintain a minimum inventory of food & to achieve budgeted food cost.
o Utilization of food surplus without affecting quality; and guest experience.
o Portion control.
To suggest ideas for set-ups and displays. Responsible for new & theme event buffet set up.
To discuss the daily operations of the kitchen with the Chefs and cooks.
To have timely follow-ups on all matters pertaining to their station.
To perform duties common to all supervisors and any other duties as may be assigned by the management.
2. LEARNING & DEVELOPMENT AND PEOPLE MANAGEMENT
To train junior chefs on mise en place, recipes, special menus, food promotions,etc.
To discuss, as and when it is necessary, daily activities with the sous chefs and head chef.
To attend all relevant trainings as required.
To ensure that all staff are properly groomed and dressed as per the standards of hygiene set.
To develop and maintain communications between the Sous Chef and other subordinates.
To ensure that standard recipes are followed and understood through personal involvement and all the food prepared and served is in accordance with the standards set by the Company.
To ensure a high standard of cleanliness throughout their designated station kitchen including store and cool rooms while ensuring a safe working environment in the kitchen to prevent unnecessary accidents
To check the standard of prepared food and properly supervise their station so as to achieve a high standard of quality of food.
To check station for all storeroom requisitions and kitchen transfers.
To check on quality of food received as per the market list and to store items as per the designated specifications.
To control and minimize wastage of food by adopting the following steps:
o Maintain a minimum inventory of food & to achieve budgeted food cost.
o Utilization of food surplus without affecting quality; and guest experience.
o Portion control.
To suggest ideas for set-ups and displays. Responsible for new & theme event buffet set up.
To discuss the daily operations of the kitchen with the Chefs and cooks.
To have timely follow-ups on all matters pertaining to their station.
To perform duties common to all supervisors and any other duties as may be assigned by the management.
2. LEARNING & DEVELOPMENT AND PEOPLE MANAGEMENT
To train junior chefs on mise en place, recipes, special menus, food promotions,etc.
To discuss, as and when it is necessary, daily activities with the sous chefs and head chef.
To attend all relevant trainings as required.
To ensure that all staff are properly groomed and dressed as per the standards of hygiene set.
To develop and maintain communications between the Sous Chef and other subordinates.
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