Statement of Job
The post holder is responsible for all culinary dishes that are prepared in the kitchen section; should be very organized and comfortable working in a high-pressure environment. The post holder must be able to give orders within the section, as well as reliably carry out orders handed down by the Sous Chefs and the Executive Chef.
Your work will include but may not be limited to the following:
- All work is carried out in line with the Clubs guidelines, food & beverage SOPs, marketing and the restaurant business plans.
- To oversee the preparation, cooking and presentation of meals
- To direct commis chefs in their sections in preparing, cooking, and presenting dishes; enforcing a strict health and hygiene standards in the kitchen
- Keeps control of his/her responsible station and reports orders for food and non-food to the Executive Chef
- Controls incoming goods and stores it in perfect conditions.
- Adhere to The Club’s safety policies and procedures to minimize the risk of harm in the workplace
- Maintain portion size control to ensure a consistent product, maximize members’ satisfaction and minimized wastage
- Demonstrate a positive leadership style with an enthusiastic, positive, committed and flexible attitude. He shall be promoting the importance and benefits of effective team working.
- Should be a motivator to juniors by sharing knowledge and ideas
Job Types: Full-time, Permanent
Experience:
- Chef de Partie: 5 years (Preferred)