Chef De Partie (Hospital Foodservices)

Summary

You are required to have experience working in the F&B industry and have a proven track record in your area of specialization.

Duties and Responsibilities

1. Prepare meals as directed and according to recipe, menu specification and expected standard.
2. Ensure meals are prepared according to Work Order timings and are blast chilled accordingly.
3. Ensure personal and food hygiene practices are followed according to standards set by the Quality Assurance Department.
4. Help to maintain general cleanliness in the Kitchen area as well as the equipment for Kitchen use.
5. Ensure staff adhere to safety rules and regulation practices.
6. Coordinate with the Housekeeping staff on the Kitchen cleaning timing schedules.
7. Monitor and ensure food temperatures are within standard limits and provide training, supervise and assign jobs to staff.
8. Monitor and check staff attendance against roster and work schedule.
9. Minimize wastage and optimize stock level of raw materials and ingredients.
10. Monitor stock level of raw materials and products in the cold room or freezer.
11. Check and ensure weight of meals is prepared to specifications.
12. Plan and order dry store items ahead of actual requirement.
13. Conduct daily cold room/freezer/equipment inspection.
14. Undertake any other duties assigned by immediate superior.
15. Ensure compliance with all workplace safety, security, and health policies and procedures.

Qualifications & Experience

1. Exceptional cooking skills with knowledge of various cooking methods, ingredients, equipment, and procedures.
2. Ability to multitask and stay calm under pressure.