Chef de Partie (Restaurant)

Roles & Responsibilities

Job Requirements :

• Assist in the development of new menu concepts and ideas including seasonal items and for special events
• Proven experience as a Chef De Partie.
• Good food presentation skills and prepare food by the established standards
• Possess high food standard quality and culinary skills
• Able to understand kitchen operation and the processes
• Administer stock supplies, quality, order and costing of food and help to monitor and minimise wastage
• Cleaning of food preparation areas, cooking surfaces and washing of utensils including monthly deep cleaning of stations or as required
• Coordinates with the service and other departments on kitchen and customers’ requirement
• Having a can-do attitude and be committal, punctual for work and show good team work
• Any other ad-hoc duties assigned including helping to prepare menus and preparation for events

Tell employers what skills you have

Recipes

Leadership

Ingredients

Quality Control

Food Safety

Restaurants

Quality Management

Cooking

Food Quality

Inventory

Sanitation

Food Industry

Presentation Skills

Culinary Skills

Catering

Hospitality