CHEF DE PARTIE

 To fulfil all tasks below relating to operation but not limited to: a) Maintaining quality standard. Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant. b) Staff training. Responsible to supervise junior chefs or commis and other CDP c) Good communications skill. Consults and coordinates daily with Sous Chef and Head chef on the daily requirements, functions’ prep and also about any last minute events. d) On the job knowledge. Must have a knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation and a full awareness of all menu items, their recipes, methods of production and presentation standards. e) Professionalism. Show maturity, proficiency in the sections you’ve learnt, willingness to listen to the senior and head chefs, and an ability to take on board both their instructions and criticisms. f) Administrative paperwork. Overseeing ordering, stock taking, inventory stock taking.  Able to estimate, understand and ensure high standard for production, preparation, presentation at all times.  Have full awareness of all menu items, their recipes, methods of production and presentation standards.  Able to effectively delegate, distribute and follow up on daily task to specific station CDP. Also be able to follow the instructions and recommendations to complete the daily tasks.  Guides and trains the subordinates on a daily basis to ensure high motivation and efficiency in working environment. Always try to find out and report any difficulties other CDPs are facing. Daily feedback collection and reporting of issues as they arise.  Periodically check hygiene, expiry dates and proper storage of food items of all stations. Follows good preservation standards for the proper handling of all food products at the right temperature. Should be able to set an example to others for personal hygiene and cleanliness on and off duty.  Oversee and compiling ordering done by station heads/CDP. Assist superior on ensuring orderings and price of ingredients are within food cost in an on going basis.  Able to ensure the quality of delivered ingredients and goods are all according to ordering and in good condition. To report to superior if anything were to be a problem.  Participate in periodic Kitchen meeting with Sous chefs and Head chefs.  Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.  Personally responsible for hygiene, safety and correct use of equipment and utensils. Operate and maintain all department equipment and reporting of malfunctioning.  Establishing and maintaining effective inter-departmental working relationships and maintaining a secure and friendly working environment.  Carry out any other duties as required by management 1) Oversee kitchen inventory & closing stock monthly & ensure sufficient stock to meet demand 2) Ensure food preparation by kitchen team meets Company's SOP 3) Ensure quality, storage & presentation of food is maintained 4) Assist to arrange enough manpower in all times Extra : 1. Service Point 2. OT Available