Chef De Partie at NewRest Group

About the job

• Preparation and arrangement of materials for food production
• Ensure meal preparation process are consistent and adheres to standard recipes as set by the Executive Chef
• Prepare all hot dishes according to recipes, safety guidelines and standards set by the Executive Chef
• Inspect all food products and cooking tools before use; select and use only food items/tools in compliance food safety and hygiene standards
• Prepare all dishes following specified recipes and yield guides
• Supervise the cleanliness and orderliness of working area in line food hygiene and safety guidelines
• Supervise compliance with specific preparation instructions for each recipe and food safety and hygiene guidelines
• Supervise all preparation and storage and ensure they are carried out under appropriate condition and temperature
• Monitor inventory and replenish as and when due to avoid stock out while ensuring availability of appropriate stock levels and supplies according to daily production plan
• Ensure compliance with preservation standards for the proper handling of all food products at the right temperature
• Assist the Executive Chef in Charge and Executive Sous Chef in formulating recipes for production in the hot station
• Assist in training of new employees when required
• Assist the Executive Chef in monitoring and enforcing company and departmental food safety and hygiene policies and procedures
• Practice proper grooming, personal hygiene, and use safety equipment
• Compliance with all company standards, food safety requirements, health, safety and environment procedures
• Perform other duties as assigned by the Chef -in- Charge and Executive Chef
• BSC or equivalent in Culinary or related fields
• Minimum 5 years’ working experience in cooking/culinary or related departments
• Working knowledge of the fundamentals of cooking
• Working knowledge of kitchen equipment and tools
• Availability to work in varied shifts, including weekends and holidays
• Working knowledge of food safety practice and procedure
• Effective communication skills