Chef De Partie (Marguerite)

Roles & Responsibilities

About us : Marguerite is awarded by Michelin with one star. Taking root amidst the lush garden surrounding of the Flower Dome, Marguerite by Chef / Owner Michael Wilson embraces the best of the seasons with tasting menus that celebrate craft, provenance and produce through contemporary cuisine. Fine wines, innovative temperance beverages and a personalized level of service that exudes warmth, ease and charm complement a fine dining experience of true exception.

Job Description

• Demonstrate a positive attitude with a passion and take pride in the role and responsibility.
• Support and follow direction of Exec Chef / Head Chef / Sous Chef in order to perform the role with precision and attention to detail.
• Prepare daily mise-en-place.
• Prepare meals / food items accurately as directed and according to recipe, menu specification and expected standard.
• Contribute to effective kitchen operations and exhibit consistent willingness to assist other team members with job duties in addition to assigned tasks.
• Ensure that day-to-day kitchen activities are performed with efficiency while displaying the strong ability to multi task.
• Adhere to all standards for food hygiene, presentation, production and portioning.
• Monitor the production of food items to ensure compliance with prescribed recipes and specifications.
• Maintain standard cleanliness and sanitation in all kitchen areas.
• Minimise food wastage.
• Ensure sufficient stocks in storage and inform superior for replenishment.
• Other job-related tasks as and when assigned.

Benefits

Tell employers what skills you have

Recipes

Leadership

Ingredients

Quality Control

Food Safety

Cooking

Food Quality

Inventory

Sanitation

Fine Dining

Compliance

Attention to Detail

Team Player

Catering

Hospitality