CHEF DE PARTIE / DEMI CHEF
$ 2,800 - $ 2,800 / Per Mon
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PRIMARY FUNCTION
To work closely with the Sous Chef in daily kitchen operation management
ROLES AND RESPONSIBILITIES
Assist the Sous Chef in the operations of the kitchen
Line cooking, food preparation, and dish plating in according to recipe and standard operating procedure
Supervise the kitchen team of a single shift to attain efficiency in operations
Involved in the training process of new employees
Assist the Sous Chef in all aspects of the implementation of new, special and promotion menu.
Ensure that the kitchen runs in compliance with NEA, HACCP and other government authorities’ regulations
Supervise kitchen employees ensuring cleanliness of kitchen
Monitor kitchen’s inventory to ensure that determined inventory levels are met
Coordinate all the customer food orders and give direction to the crew so that all orders can be prepared in a timely and orderly manner.
Maintain optimal working condition of all kitchen equipment
Ensure consistency in standard and quality of all food items prepared
To undertake any other duties and responsibilities assigned by the management
To work closely with the Sous Chef in daily kitchen operation management
ROLES AND RESPONSIBILITIES
Assist the Sous Chef in the operations of the kitchen
Line cooking, food preparation, and dish plating in according to recipe and standard operating procedure
Supervise the kitchen team of a single shift to attain efficiency in operations
Involved in the training process of new employees
Assist the Sous Chef in all aspects of the implementation of new, special and promotion menu.
Ensure that the kitchen runs in compliance with NEA, HACCP and other government authorities’ regulations
Supervise kitchen employees ensuring cleanliness of kitchen
Monitor kitchen’s inventory to ensure that determined inventory levels are met
Coordinate all the customer food orders and give direction to the crew so that all orders can be prepared in a timely and orderly manner.
Maintain optimal working condition of all kitchen equipment
Ensure consistency in standard and quality of all food items prepared
To undertake any other duties and responsibilities assigned by the management
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