CHEF DE PARTIE (ASIAN / WESTERN)
$ 3,600 - $ 3,600 / Per Mon
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POSITION SUMMARY
The Chef de Partie oversees either the Asian or Western section of the kitchen, ensuring that dishes are prepared to the highest quality standards and in compliance with dietary requirements. This role is crucial in supporting the Sous Chef and maintaining efficiency within the kitchen team. The Chef de Partie also ensures that their section adheres to safety, hygiene, and hospital catering standards while mentoring junior staff.
SUMMARY OF ROLES & RESPONSIBILITIES
Reporting directly to the Sous Chef, the responsibilities and essential job functions of the Chef de Partie are to include but are not limited to the following:
Oversee the preparation and cooking of dishes in assigned sections. Ensure recipes are followed accurately, and meals are prepared to meet quality and dietary standards.
Train and guide junior kitchen staff. Mentor team members to enhance their culinary skills and maintain consistency in output.
Ensure compliance with portioning, presentation, and dietary requirements. Maintain standards for plating, portion sizes, and adherence to patient-specific dietary needs.
Maintain cleanliness and order in their section: Ensure all workstations and equipment in their section are clean and organized, complying with hygiene regulations.
Monitor inventory levels for their section. Track usage of ingredients and communicate supply needs to the Sous Chef to avoid shortages.
Collaborate with other sections. Coordinate with other kitchen sections to ensure smooth operations and timely delivery of meals.
Participate in quality control check. Regularly assess the quality of dishes prepared and address any discrepancies promptly.
Provide input on section-specific dishes and assist in planning menus that align with patient and operational needs.
JOB REQUIREMENT:
6 days work week
The Chef de Partie oversees either the Asian or Western section of the kitchen, ensuring that dishes are prepared to the highest quality standards and in compliance with dietary requirements. This role is crucial in supporting the Sous Chef and maintaining efficiency within the kitchen team. The Chef de Partie also ensures that their section adheres to safety, hygiene, and hospital catering standards while mentoring junior staff.
SUMMARY OF ROLES & RESPONSIBILITIES
Reporting directly to the Sous Chef, the responsibilities and essential job functions of the Chef de Partie are to include but are not limited to the following:
Oversee the preparation and cooking of dishes in assigned sections. Ensure recipes are followed accurately, and meals are prepared to meet quality and dietary standards.
Train and guide junior kitchen staff. Mentor team members to enhance their culinary skills and maintain consistency in output.
Ensure compliance with portioning, presentation, and dietary requirements. Maintain standards for plating, portion sizes, and adherence to patient-specific dietary needs.
Maintain cleanliness and order in their section: Ensure all workstations and equipment in their section are clean and organized, complying with hygiene regulations.
Monitor inventory levels for their section. Track usage of ingredients and communicate supply needs to the Sous Chef to avoid shortages.
Collaborate with other sections. Coordinate with other kitchen sections to ensure smooth operations and timely delivery of meals.
Participate in quality control check. Regularly assess the quality of dishes prepared and address any discrepancies promptly.
Provide input on section-specific dishes and assist in planning menus that align with patient and operational needs.
JOB REQUIREMENT:
6 days work week