Chef de Partie

Job Description

As a Chef de Partie, you will be responsible for running a specific section
of the kitchen by managing a small team of workers, in which they are
responsible for keeping organized to ensure food is delivered on time and
the work area remains clean and tidy. Also responsible for all culinary
dishes that are prepared in their section with their specialty, as well as
culinary functions in general to ensure all standards has been followed as
per food safety guidelines.

Main Duties 1- Plan, prepare, and cook menu items in their section as directed by
Sous Chef by following recipes and standards to ensure that all
food is prepared as per HACCP standards.
2- Assist and involve in the development and planning of menus,
including future food trends, and to be passionate about developing
new styles of service and concepts in the location.
3- Conduct inventory periodically as per schedule to ensure all meals
produced in the shift are as per requirements and left overs are
managed effectively to minimize wastage.
4- Compile all food orders for sections under their supervision, to
ensure stock, deliveries and wastage are all checked and recorded
in line with company and food standards.
5- Review and gain an understanding of food costing, sales mix and
menu planning with Sous Chef, managing wastage and maintaining
kitchen productivity.
6- Spot check culinary sections by following daily checklist to cover
all food productions activity in timely manner.
7- Monitor kitchen stock movement and ordering system, to ensure all
stock levels are in line with the standards and demands and avoid
excess stock.
8- Report and record and kitchen equipment issue in timely manner to
avoid any interruption during food production.
9- Conduct kitchen stock take with Storekeeper as per schedule, by
consolidating all items and quantity correctly to ensure all
inventory are accurate.
10- Report any food safety issues to Sous Chef, occurring inside the
kitchen or restaurant buffet counter, by giving complete report and
evidence for further investigation and review to avoid any food
poisoning

Job Description – Chef de Partie 2
Qualifications • Relevant Vocational, Tertiary or Trade qualifications. Additional
trade certificates or relevant training certificates are highly
preferred.
• Culinary school or certified culinary professional
courses/program/Diploma/Degree.
• A successful completion of a major international brand or hotel
apprenticeship.
• Minimum 3 years of relevant experience and previously worked as
a Commis Chef.
• Essential to have a la carte experience in a high-end restaurant
• Excellent communication skills with fluency in English language.
• Good Working, knowledge about food and beverage production.
• Creative in craft skills with a working knowledge of food
production.
• Proof of completion in a basic food hygiene course.
• HACCP Training.
• Computer literate (MS Office)

Interested candidates can immediately contact Ms. Neha Jain at engineering.jobs@smartri.net or can ping at 9311430053