Chef De Partie (International School Cafeteria), Nusajaya

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality • Follows the instructions and recommendations from the immediate supervisors to complete the daily tasks • Responsible to supervise junior cooks or commis and provide training and instruction • Estimate daily production needs & check the quality of raw and cooked food to ensure standards are met • Ensure that the production, preparation, and presentation of food are always of the highest quality • Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis • Knowledge of all procedures/policies pertaining to food preparation, receiving, storage and sanitation • Full awareness of all menu items, their recipes, methods of production and presentation standards • Follows good preservation standards for the proper handling of all food products at the right temperature • Operate and maintain all department equipment and reporting of malfunctioning • Ensure effective communication between staff by maintaining a secure and friendly working environment • Have excellent knowledge of food, whilst maintaining quality and controlling costs in a volume food business • Personally, responsible for hygiene, safety and correct use of equipment and utensils • Checks periodically expiry dates and proper storage of food items in the section • Daily feedback collection and reporting of issues as they arise • Assess quality control and adhere to highest service standards