Chef De Partie - Chinese Cuisine

·         Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures.

·         Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation.

·         Plan, prepare and implement high quality food and beverage products, and set-ups in all areas and in the restaurants.

·         Work seamlessly with recipes, standards and plating guides.

·         Maintain cleanliness and hygiene according to safe and sound procedures as well as established FSMS standards.

·         Maintain all HACCP aspects within the hotel operation.

·         Use all equipment, tools and machines appropriately.

·         Work for off-site events when tasked.

·         Complete tasks and jobs outside of the kitchen area when requested.

·         Assist in inventory taking.

·         Knowledgeable of hotel’s occupancy, events, forecasts and achievements.

·         Prepare menus as requested.

·         Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.

·         Effectively respond to every guests’ requests.

·         Learn and adapt to changes.

·         Maintain at all times a professional and positive attitude towards team members and supervisors.

·         Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.

·         Coordinate, organize and participate in all production pertaining to the kitchen.

·         Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.

·         Monitor food quality and quantity to ensure the most economical usage of ingredients.

·         Check that the quality of food prepared by team members meet the required standard and make the necessary adjustments.

·         Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.

·         Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.