Function:

As Chef de Partie, you hold both leadership as well as culinary responsibility. You should ensure that the production, preparation and presentation of food are of the highest quality at all times and that levels of guest satisfaction, quality, operating and food costs on an ongoing basis remain optimal.

Primary Duties & responsibilities include but not limited to:

• Ensure dishes are prepared according to predefined recipes and consistency is maintained

• Ensure that each dish that goes out of the department kitchen is of highest standard and quality

• Managing and training all demi-chef de parties and commis working with you

• Assist the sous chef and head chef to develop new dishes and menus

• Monitoring portion and waste control to maintain profit margins

• Ensure confidentially of all recipes, formats and menus

• Follow the instructions and recommendations from immediate superiors to complete the daily tasks

• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques

• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of special functions

• Make sure stock levels are maintained and required items are timely ordered

• Responsible for you and your team to maintain the outlet's service standards, product quality and cleanliness and have high standards of food hygiene

• Responsible for executing all duties assigned by immediate supervisor/Head Chef

Skills

Skills:

• Strong leadership and fostering teamwork

• Good interpersonal and communication skills

• Problem Solving & Decision M aking

• Solid restaurant operations understanding

• Ability to work well under pressure

Qualifications:

• A degree in culinary science or hospitality management

• Strong knowledge of cooking methods, kitchen equipment, and best practices

• Minimum 1-year experience as CDP and 2 years as DCDP

• Basic computer skills required