Chef de Partie, Pastry
$ 2,800 - $ 2,800 / month
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The position is responsible for the supervision of the assigned kitchen’s operation to achieve and maintain the highest standards of food quality preparation and guest satisfaction.
Primary Responsibilities
Food Quality
Responsible for monitoring food quality and consistency to ensure that the food presented to our guest is of the highest quality standards.
Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling
Through daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.
Works closely with receiving and storeroom and ensures that goods received are of the standard quality and meets hotel’s specifications.
Constantly assesses freshness, presentation and temperature of food served.
Cost Control
Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
Updates menu recipe costing and menu planning as required, as well as for F&B promotions.
Hygiene And Sanitation
To be responsible for personal hygiene and grooming in accordance to standards, National Environmental Agency standards and HACCP guidelines.
Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens.
Ensures that all equipment is hygienically stored in its designated area.
Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage. Ensure ingredients are always fresh and within its expiry date.
Prevents using spoiled or contaminated products in any phase of food preparation.
Primary Responsibilities
Food Quality
Responsible for monitoring food quality and consistency to ensure that the food presented to our guest is of the highest quality standards.
Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling
Through daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.
Works closely with receiving and storeroom and ensures that goods received are of the standard quality and meets hotel’s specifications.
Constantly assesses freshness, presentation and temperature of food served.
Cost Control
Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
Updates menu recipe costing and menu planning as required, as well as for F&B promotions.
Hygiene And Sanitation
To be responsible for personal hygiene and grooming in accordance to standards, National Environmental Agency standards and HACCP guidelines.
Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens.
Ensures that all equipment is hygienically stored in its designated area.
Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage. Ensure ingredients are always fresh and within its expiry date.
Prevents using spoiled or contaminated products in any phase of food preparation.