CHEF DE PARTIE

Responsible and accountable to ensure the quality standards of food prepared; assist to develop new menus and ensure the overall hygiene and sanitation standard in food production areas. 1. ENSURE EFFICIENCY AND REQUIRED STANDARD OF FOOD PRODUCTION  Check quality of raw materials before use.  Oversee quality production of menu items.  Assist in the development and improvement of recipes. 2. ENSURE ADEQUATE SUPPLY OF RAW MATERIALS  Check stock level regularly.  Prepare details for requisitions of supplies.  Check quality of deliveries.  Supervise proper storage and sanitation. 3. ENSURE DAY-TO-DAY EFFICIENCY OF THE SECTION  Allocate work to staff accordingly.  Supervise and administer subordinate daily attendance.  Provide training and reference to new and existing staff.  Check event order or special function and prepare food in accordance with the requirements.  Participate in the production of food and perform food preparation mise-en-place.  Control and minimize wastage.  Ensure the standard of cleanliness and sanitation.  Monitor related food costs, take action to ensure the correct portioning and margins are achieved. 4. OTHERS  Coordinate with other departments on matters relating to the kitchen operations.  Perform any other duties as and when required by the Management.