Job Description

Job over view As a Chef De Partie (CDP) you are responsible supporting the Head and Sous Chef in a busy restaurant kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received. Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques. Responsibilities for Chef de partie

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with the Sous Chef.
• Responsible to supervise junior chefs or commis.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving , storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.

Requirement Good culinary skills with 3 years of chef de partie experience Culinary certification is an advantage A fair / good knowledge with Asian and European cuisine Wok experience is an advantage