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(JAP CUISINE) CHEF DE PARTIE / SENIOR CHEF DE PARTIE

$ 2,600 - $ 2,600 / Per Mon

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This role will be responsible for overseeing the preparation, cooking, and presentation of dishes in the restaurant. You will be working closely with the Sous Chef in contributing towards the delivery of quality food to all our guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen and be a role model to the junior chefs.

RESPONSIBILITIES

Ensure that all food production meets/exceeds standards
Work effectively with all kitchen team to ensure a high level of service experience
Exercise cost control in minimizing wastages and spoilage of food products
To ensure knowledge of the product is maintained and communicated to all relevant personnel
To liaise with the Sous Chef/Head Chef and implement new menu/dishes/systems where applicable
To ensure mis en place is completed accordingly
To report any maintenance issues to the Junior/Sous Chef immediately
Ensure strict adherence of food safety, sanitation and hygiene requirements and practices
Follows and adheres to Company policies, processes, and procedures accordingly
To be flexible and willing to help in the kitchen at busy times if required
To attend trainings/meetings as and when required
Ad hoc duties/projects assigned by Supervisor

REQUIREMENTS

Minimum professional certificate in Culinary Arts
At least 3 years of relevant working experience
Able to lead and is a team player
Good communication and interpersonal skills
Good Microsoft Office skills
Able to work in a fast-paced environment