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Any Nationality
Gender
Not Mentioned
Vacancy
1 Vacancy
Job Description
Roles & Responsibilities
- Check with Head Chef of all functions and special requirements, outlet preparation lists, and change of brands.
- Check on weekly function board.
- Check on monthly function forecast.
- Check function list net weight requirements up to 96 hours in advance.
- Check with chef any unusual requirements for basic products, i.e., imported products.
- Evaluate market lists before ordering.
- Order on market list and cross-check with chef.
- Inspect delivery for correct temperatures, quality, and correct count (weight), etc.
- Re-pack in correct containers.
- Separate for storage.
- Ensure correct and strict storage procedures.
- Produce brand product to list requirement.
- Ensure correct net weight count is correct.
- Ensure correct packaging.
- Ensure correct production date and end date are tagged.
- Understand and strictly adhere to the Rules & Regulations established in the employees handbook and the hotel s policy on Fire, Hygiene, Health, and Safety.
- Report for duty punctually, wearing the correct uniform and nametag at all times.
- Maintain a high standard of personal appearance and hygiene at all times.
- Maintain a good rapport and working relationship with staff in the outlet and all other departments.
- Attend and contribute to all staff meetings, departmental and hotel trainings scheduled, and other related activities.
Desired Candidate Profile
- Formal culinary education from a recognized institution (preferred).
- Minimum 1-2 years of experience in a similar role within a fine dining or 5-star hotel environment.
- Strong knowledge of cooking techniques and food safety standards (HACCP).
- Ability to create visually appealing dishes while maintaining consistency and quality.
- Leadership skills to supervise junior staff and communicate effectively with the team.
Company Industry
Department / Functional Area
Keywords
- Chef De Partie
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