Chef De Partie

Responsibilities Job Context Jobholder guides, assists and monitors performance of Cold Kitchen Team team during his/her shift. Coordinates all activities during his/her shift within the section and communicate where necessary with internal clients and suppliers. This jobholder may fill-in for a Sous Chef role as a leave reliever or for longer terms depending on work dimensions of the specific team/section. Key Responsibility Areas • Responsible for timely and efficient preparation of all departmental/section food items according to the specifications, recipes and passenger load requirements. • Monitor product storage, handling and consumption at all stages of production ensuring compliance to production standards and specifications. • Monitor portion and waste control to optimise cost. Actively participate in creating awareness on waste, material usage and efficiency; investigate variances and take corrective action. • Train and communicate to staff on products, processes, menus, ingredients and equipment in the area of operation on an ongoing basis. • Manage resource allocations in terms of material, staff and equipment in a logical and effective manner to deliver desired outputs of the department. • Propose, define and implement ways to reduce costs/ expenses in a pro-active manner and act as a bridge between seniors and the team, for cascade and escalation of issues/ideas. • Propose and implement recipe/ specification revisions in accordance with established procedures. • Monitor and report equipment downtime and work with concerned team to design preventive maintenance schedules for his/her area/section. • Train and guide the team to ensure scheduling and prioritizing of work to avoid any delays or quality concerns and to accommodate late orders or changes where reasonable. • Adhere and apply all systems and procedures applicable in the workplace in accordance with company policies including but not limited to SOPs, GMPs, ISO9001-2008 QMS, OHSAS etc. Qualifications Education Qualification: • Hotel Management or Culinary degree. Work Experience • Minimum of 5 years’ experience in the culinary field. • Hotel Catering equivalent in 5-star facility with an excellent knowledge in all aspects of cooking and different cuisines. • Previous experience in high volume and / or banqueting in a large kitchen team preferred. Skills • Ability to provide feedback and coaching. • Ability to develop himself / herself in the current role and beyond. • Willingness to take on responsibility. • Effective delegation skills. • Problem solving and decision-making ability in real time, creative and out of box thinking. • Strong Interpersonal skills, organizational skills and effective Training and communication skills.

Minimum of 5 years’ experience in the culinary field. Hotel Catering equivalent in 5-star facility with an excellent knowledge in all aspects of cooking and different cuisines. Previous experience in high volume and / or banqueting in a large kitchen team preferred.

Responsible for timely and efficient preparation of all departmental/section food items according to the specifications, recipes and passenger load requirements. Monitor product storage, handling and consumption at all stages of production ensuring compliance to production standards and specifications. Monitor portion and waste control to optimise cost. Actively participate in creating awareness on waste, material usage and efficiency; investigate variances and take corrective action. Train and communicate to staff on products, processes, menus, ingredients and equipment in the area of operation on an ongoing basis. Manage resource allocations in terms of material, staff and equipment in a logical and effective manner to deliver desired outputs of the department. Propose, define and implement ways to reduce costs/ expenses in a pro-active manner and act as a bridge between seniors and the team, for cascade and escalation of issues/ideas. Propose and implement recipe/ specification revisions in accordance with established procedures. Monitor and report equipment downtime and work with concerned team to design preventive maintenance schedules for his/her area/section. Train and guide the team to ensure scheduling and prioritizing of work to avoid any delays or quality concerns and to accommodate late orders or changes where reasonable. Adhere and apply all systems and procedures applicable in the workplace in accordance with company policies including but not limited to SOPs, GMPs, ISO9001-2008 QMS, OHSAS etc.