Chef de partie

Chef de partie

BP Healthcare Group
Not Specified
Not Specified

Job Description


Responsibilities:
  1. Assist the Executive Chef and Sous Chef to develop new dishes and menus as and when required.
  2. Ensure the standards of food quality and presentation are met at all times.
  3. To prepare daily mise en place, according to work lists or verbal instructions given by the Executive Chef / Sous Chef.
  1. To check the maintenance of all kitchen equipment and the constant cleanliness of kitchen areas.
  2. Direct and oversee the operations of the kitchen(s), including menu development, inventory and purchasing of supplies, and cost control to maximize profit.
  3. Strong in Research & Development (R&D) in creating, testing and developing new recipes.
  4. Train and manage kitchen personnel and supervise / coordinate all related culinary activities.
  5. Work closely with Operations and Business Development team in providing functional assistance and direction.
  6. Maintain and manage kitchen hygiene in accordance with the related regulations.

Requirements:
  • Possess at least a Diploma/Bachelor in Culinary Management/Professional Chef Training or in any related field.
  • At least four (4) years working experience in the related field is required for this position.
  • Having good knowledge in Western cuisine and fine dining food.
  • Possess a good level of understanding on the function of expanding Chain Operations.
  • Thorough understanding in proper use and maintenance of major kitchen equipment.
  • Demonstrate strong leadership skill and problem-solving skills.
  • Pleasant disposition and is a team player.
  • Able to work under pressure and meeting tight deadlines.
  • Meticulous and able to work with minimum supervision.
  • Good communication in English is a must


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