Chef de Partie
6 months ago
DUTIES & RESPONSIBILITIES
· Handle products preparation and ensure all recipes and presentation meets the company’s specification and commitment to quality
· Responsible to ensure that quality of the products produced in Central Kitchen meets Company’s standards before it is delivered to outlets and catering customers in a timely manner
· To ensure the quality of all food (refers to raw and cooked) and condiments received from suppliers, is well-maintained through proper storage and usage
· To ensure compliance of SFA/other authorities’ guidelines regarding packing, personal & food hygiene and safety, housekeeping, and cleanliness & tidiness of work area
· Responsible for the hygienic and safe preparation of food as per Food Hygiene standards and legislated health and safety requirements within the workplace
· Assisting the Sous Chef to ensure that there is minimal wastage, on time ordering for freshness of ingredients, sufficient stock in place
· To assist in inventory management, when necessary, monitor the stock level for ingredients and finished products and to maintain its minimum stock level
KNOWLEDGE AND SKILL REQUIREMENTS
· Min 5 years’ experience in Pastry/Cakes production
· Possesses a Diploma in Culinary/Pastries/Cakes or related qualifications
· Familiar with F&B operations practice and procedure.
· Experience in quality-oriented catering or banquet events
· Flexible to changes to manage tasks accordingly
· Meticulous and able to multi task
· Ability to communicate effectively with the team and management if necessary
· Independent, proactive, resourceful and strong team player
Tell employers what skills you have
Recipes
Leadership
Ingredients
Quality Control
Food Safety
Cooking
Housekeeping
Food Quality
Inventory
Sanitation
Inventory Management
Compliance
Team Player
Catering
Hospitality
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