SENIOR CHEF DE PARTIE

Job Description:

• Help in the preparation of all food
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and members
• Follow standard recipes and guidelines for food presentation, production, and portioning controls.
• Manage stocks for daily mise-en-place production, place food order and conduct regular check upon goods receiving to ensure quality is met.
• Comply and ensure hygiene policies are strictly adhered to a daily basis being relentless checking and controlling cooks applying all standards in place.
• Ensure safe and proper use of equipment at all times and to give guidance to all culinary colleagues.
• Estimate food consumption to schedule purchases and requisition of raw materials. Minimize waste and spoilage to expenses in line with budget.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position.
• Compliance of hygiene policies are strictly adhered to on a daily basis.

Work hours:-

• Split Shift (9am-5pm/1.30pm-9.30pm)
  Timing will be adjusted according to scheduling requirement.

Job Description:

• Help in the preparation of all food
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and members
• Follow standard recipes and guidelines for food presentation, production, and portioning controls.
• Manage stocks for daily mise-en-place production, place food order and conduct regular check upon goods receiving to ensure quality is met.
• Comply and ensure hygiene policies are strictly adhered to a daily basis being relentless checking and controlling cooks applying all standards in place.
• Ensure safe and proper use of equipment at all times and to give guidance to all culinary colleagues.
• Estimate food consumption to schedule purchases and requisition of raw materials. Minimize waste and spoilage to expenses in line with budget.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position.
• Compliance of hygiene policies are strictly adhered to on a daily basis.

Work hours:-

• Split Shift (9am-5pm/1.30pm-9.30pm)
  Timing will be adjusted according to scheduling requirement.