Kitchen & Sushi Chef de Partie - Singapore - SUSHI EDO PTE. LTD.
Description
Being a Chef de Partie C.D.P not only to assist the Head Chef/Restaurant Chef in the kitchen operation and ensure the company's reputation for food quality is maintained at all times.
A Chef de Partie C>D> also responsible for running a specific section of th kitchen.This type of chef usually manages a small team of workers, which they are responsible for keeping organized so that meals go out on time and the work area remains clean and orderly.
However, in smaller kitchens a chef de partie may work independently as the only person in their section.Also known as a line cook or station chef, the chef de partie has a very important role in any kitchen.
The person in this station chef is third in command, with the Head chef/ Restaurant Chef being first in command the sous chef/ Assistant Restaurant Chef being second in command.
Reports to :
Restaurant Chef/ Assistant Restaurant Chef
- To assist and monitor food stocks and stock movement.
- To take responsibility for the daily paperwork with regards to ordering.
- To understand daily departmental costs and how they influence profit and loss results.
- To ensure minimum kitchen wastage.
- To learn and record skills snd recipes from other members of the department.
- To follow and monitor the cleaning schedules for the kitchen and clean the section and other areas as directed.
- To ensure stock is controlled ans rotated. Accept and store deliveries.
- Toensure that mis en place is completed in your section.
- To report any maintenance issues to the Head Chef immediately.
- To comply the conditions of food hygiene policies.
- To be flexible and willing to help other departments at busy times if required.
- To set standards in for Production of the Kitchen in line with company policies.
- Have a responsible for the administration, operation and coordination of the kitchen.
- Responsible for guiding the workers and in the performance of their jobs in accordance to the restaurant policies and procedures.
- Supports the chefs as well as other kitchen employees in food production.
- To assists kitchen staff in maintaining high cuisine standards for function clients as well as delegates.
- To ensure minimum kitchen wastage.
- To ensuring that food is prepared and served to the clients on time.
- To ensuring that health and safety standards are upheld in the kitchen.
- Responsible for achieving financial goals, by minimizing costs without compromise in the quality.
- Responsible for mplementing the Policies and Procedures in operating the kitchen.
- Responsible for establishing and maintaining high sanitation standards in all food preparation area.
- Take responsibility for the daily paperwork with regards to ordering.
- Attends all scheduled employee meetings brings suggestions for improvement.
Competency Requirements:
A kitchen is a busy and demanding environment to work in and it is essential that chefs are able to keep a cool head in stressful situations.
Organization is another must as a Chef de Partie is responsible for getting a large amount of food out in relatively short space of time and needs to be structure and priorties tasks.
As a chef de Partie is usually responsble for one or more Commis chef, delegation skills are essential as is the ability to work wel as a member of a team.
iAttention to detail:
- Able to maintain a sustained level of concentration in a high pressured environment ensuring quality in all food production and service is consistent with the Company standards.
Flexibility:
- Demonstrated sbility to be adaptive and accepying of new ideas, and a willingness to approach new challenges and adjusts plans to meet new priorities; able to manage multiple priorities and tasks in the regular course of work.
Professionalism:
- Rgulates own behaviour, understanding the Company culture and acts appropriately in the execution of duties; Contributes an energetic and positive attitude to the hotel atmosphere.
Decisiveness:
- Proven Consistency in making sound decisions sometimes in pressurized or timesensitive environments and service.
Initiative:
- Demonstrates the tendency to contribute ideas and initiate new ways of working shows enthusiasm for project work and special assignments.
vi. UndeHotel/Kitchen Operations
vii. Understanding Japanese Dining
viii. Health & Safety, food Safety, the Environment
ix. Financial Management
x. People Skill
xi. Planning for Business
xii. Effective Communication
xiii Supervising People
viv. Unserstanding Differences
xv. Supervising Operations
xvi. Teamwork
xvii. Adaptability
**xviii. Deive for Results
Workplace Abilities:
- Occasional kneeling, pushing, pulling, lifing;
- Occasio
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