ASIAPOWER OFFICE TIMING: 10.00 AM TO 5.00 PM (MON TO SAT)
Job Role
As a Chef De Partie (CDP) are valuable assistants to the executive chef. As line cooks or station chefs they assume the responsibility for a specific dish category such as side dishes, salads, starters etc. CDP complement the impressive work of the executive chef and the Sous Chef, enabling them to concentrate on their own expertise. They contribute majorly to the training of the kitchen staff, too.
-Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques
Role and Responsibilities
-Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
-Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
-Coordinates daily tasks with the Sous Chef.
-Responsible to supervise junior chefs or commis.
-Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
-Ensure that the production, preparation and presentation of food are of the highest quality at all times.
-Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
-Knowledge of all standard procedures and policies pertaining to food preparation.
-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.
-Personally responsible for hygiene, safety and correct use of equipment and utensils.
-Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
-Checks periodically expiry dates and proper storage of food items in the section.
-Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.
-Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
-Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
-Daily feedback collection and reporting of issues as they arise.
-Carry out any other duties as required by management.
Requirements
-Creativity in improvising when ingredients and resources are exceptionally not available
-Natural talents to rectify sudden setbacks and never panic
-Disciplined members of team work, vis-à-vis supervisors as well as subordinates
-Excellent command of time management and scheduled performance
Qualifications & Experience
-Diploma in Hotel Management with minimum 10 years experience as Kitchen CDP (Hot) in Hotel Industry.
-Minimum two years in Steakhouse Restaurant