Job Description

ROLE, OBJECTIVES & DELIVERABLES. ROLE OVERVIEW The Senior Chef De Partie at Mandala Club is to assist the Head Chef and Sous Chef to achieve the highest standards of food production and delivery, ROLE, OBJECTIVES & DELIVERABLES. ROLE OVERVIEW The Senior Chef De Partie at Mandala Club is to assist the Head Chef and Sous Chef to achieve the highest standards of food production and delivery, contribute to the achievement of Gross Profit targets, maintain a safe and hygienic kitchen environment, work effectively with other colleagues, kitchen and other departments, and provide effective internal service. KEY OBJECTIVES & DELIVERABLES Supports the Mgm team with any paperwork required Ensures daily check lists are followed by the team and filed away according to company sops. Ensures that all food production meets/exceeds standards Works effectively with all kitchen team to ensure a high level of service experience Follows cost control procedure to minimize wastage and spoilage of food products Ensures knowledge of the product is maintained and communicated to all relevant personnel Supports the Sous Chef to implement new menu dishes Ensures mise en place is completed accordingly for service delivery Reports any maintenance issues to the Kitchen Mgm Ensures strict adherence to food safety, sanitation, and hygiene requirements and practices Follows and adheres to Company policies, processes, and procedures accordingly Is flexible and willing to help in the kitchen at busy times if required Attends training/meetings as and when required Performs Ad-hoc duties/projects assigned by Kitchen Mgm OTHER INFORMATION. THE RIGHT PERSON A passion for hospitality and delivering exceptional lifestyle experiences. Great attention to detail. Extremely disciplined and focused to achieve agreed targets within given deadlines. Possess strong communication skills. Able to communicate clearly at all levels within an organization. Be open to new ideas, adventurous and practical simultaneously. Motivated, professional, and high level of energy and work ethic. THE RIGHT EXPERIENCE Minimum professional certificate in Culinary Arts At least 3 years of relevant working experience Able to lead and is a team player Good communication and interpersonal skills Good Microsoft Office skills Able to work in a fast-paced environment