Chef De Partie

Responsibilities

• Guide and supervise, co-ordinate and participate in activities of kitchen crews in preparation, cooking and packing food.
• Improve the quality of food and taste.
• Maintain control of the kitchen to ensure all tasks are carried out efficiently and effectively.
• Inspect raw and cooked food items to ensure only highest quality food are prepared and delivered to customers.
• Create and develop new dishes, continuously working to improve recipes and menu presentation.
• Improve efficiency to minimize food wastages.
• Monitor and manage Inventory Control, Daily Market List (DML), maintain Vendor relationships, etc.
• Collaborate with Sous Chef to align Kitchen operations & future branches to achieve goals of the establishment.
• Combine food industry expertise with innovative thinking on promotions, new concept or new launching of menu or dishes with Online F&B Marketing team.

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