Chef de Partie (Hotel)

CRAIG ROAD PROPERTY HOLDINGS PTE. LTD.; Kenangan; On-site; IDR 30,000 - 60,000; Full time

Job summary

An established industry player seeks a dedicated Chef de Partie to oversee kitchen operations and ensure high standards of food preparation. This role involves supervising staff, training new team members, and maintaining a safe and sanitary work environment. The ideal candidate will have a strong work ethic, attention to detail, and the ability to collaborate effectively with others. Join a dynamic team where your culinary skills will shine, and contribute to delivering exceptional dining experiences. If you are passionate about food and thrive in a fast-paced environment, this opportunity is perfect for you.

Qualifications

• Pengalaman dalam pengawasan dapur dan pelatihan staf.
• Kemampuan untuk bekerja di bawah tekanan dan menjaga standar tinggi.

Responsibilities

• Mengawasi semua operasi dapur dan memastikan kualitas makanan.
• Melatih staf baru dan menjaga kebersihan area kerja.
• Berkolaborasi dengan anggota tim untuk memberikan layanan yang sempurna.

Skills

Kepemimpinan

Kerjasama Tim

Pengawasan Dapur

Pengendalian Biaya Makanan

Pelatihan Staf

Education

Sertifikat Masakan

Pengalaman Kerja di Dapur

Tools

Peralatan Dapur

Sistem Manajemen Inventaris

Job description

The Chef de Partie is responsible for supervising and overseeing the preparation of breakfast, lunch, and dinner items according to guest orders or as assigned by management, ensuring production standards and quality are maintained while upholding a safe and sanitary work environment. We seek a passionate individual with attention to detail and a strong work ethic. The candidate must collaborate with team members daily to ensure flawless service and be capable of supervising and training line cooks.

Key Responsibilities:

1. Take full responsibility for kitchen operations in the absence of the Chef de Cuisine / Sous Chef.
2. Assist in hiring and retaining staff.
3. Supervise all commis chefs in the department.
4. Maintain accurate company paperwork.
5. Assist with budgeting and controlling costs across all kitchens.
6. Ensure standard of food service during shifts.
7. Coordinate effectively with other staff members.
8. Train new staff members.
9. Promote safety and hygiene in the kitchen, complying with relevant regulations.
10. Log and adhere to food safety controls and temperature standards.
11. Maintain high standards of food preparation and presentation.
12. Complete all daily paperwork per company and government guidelines.
13. Provide friendly, courteous, efficient, and professional service at all times.
14. Manage relationships with food suppliers and oversee ordering.
15. Ensure smooth food production and service, liaising with other departments and restaurant staff.
16. Prevent pilferage, control wastage, and manage stock levels.
17. Operate within food cost percentages set by the budget.
18. Assist other kitchen sections as needed.
19. Maintain cleanliness and hygiene in all work areas, including dry stores and refrigeration.
20. Update and maintain section files and recipes.
21. Maintain quality control of all food to meet Head Chef and restaurant standards.
22. Keep cool rooms tidy and clean after each service for ordering purposes.
23. Ensure health marks are collected and correctly allocated.
24. Operate the pass for food service, liaising with restaurant staff to meet standards.
25. Provide clear shift handovers.
26. Brief and motivate team members daily, overseeing their responsibilities.
27. Report problems, accidents, or equipment issues to the Head Chef.
28. Coordinate with the Head Chef and Senior Sous Chef on special requirements and outstanding orders.
29. Keep staff informed of menu changes and standards prior to service.