26 chef de partie jobs found

Job Description Job Responsibilities: To assist the Sous Chef or Junior Sous Chef in establishing and maintaining effective employee relations. To inform the Sous Chef or Junior Sous Chef of any complaints or any other problems that may arise. To ensure that any orders, or decisions taken by the Sous Chef or Junior Sous Chef are strictly followed up. To assist the Sous Chef or Junior Sous Chef in ensuring that all SOP(s) are properly implemented and carried out efficiently. To react to all daily operating problems and complaints rose and to offer solutions. To undertake any other duties assigned from time to time by the Sous Chef or Junior Sous Chef. To assist the Sous Chef or Junior Sous Chef in maintaining effective and cordial Guests relations and to take the initiative to achieve service excellence. To supervise activities of staff, to implement job allocations and to ensure an effectiveness in his section of the kitchen. To make recommendations to the...

Job Description Job Responsibilities: Conducts daily departmental meeting to ensure proper communication and task to be accomplished. Responsible for the direct supervision of all employees in his dedicated department. Ensures that there is a sufficient supply of chinaware for the smooth running of his department. Inspects personal hygiene and grooming of staff. Checks & liaises at all times with the Chief Steward to ensure that high standards of cleanliness are maintained, i.e., machinery, small equipment, floors, refrigerators, etc. Ensures that all operating equipment is maintained in good working conditions and raise repair and maintenance request when necessary. Familiar with all equipment and machinery including safe operation and maintenance. Inspects incoming products and ensure proper storage and rotation, as well as daily inspection of dates & odd items in the refrigerators in compliance with SOP & HACCP regulation. Supervises and carry...

Description: Responsible for the proper efficiency and profitable functioning of the assigned Kitchen. Supervise the work of cooks, remaining fair and impartial at all times. Job Responsibility: Assign in details, specific duties to all employees under supervision and instruct them in their work. Work very closely with the Chief Steward whose duty is to keep kitchen areas clean and orderly. Insist upon meticulous cleanliness and orderlines. Insist on personal cleanliness and proper discipline of all employees under supervision. Work very closely with the Sous Chef in determining quality and quantity of food materials. Discuss with the Executive Chef and recommend menu price and adjustments when warranted. Responsible for the quality of all food prepared in the kitchen under supervision. Check maintenance of all equipment located in the area under supervision. Be constantly on the alert for new products that may improve the quality of food or...

Chef de Partie Desaru, 82200 Bandar Penawar, Johor, Malaysia Full-time Company Location: Anantara Desaru Coast Resort & Villas Company Description A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world’s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery. Job Description *𝐂𝐚𝐧𝐝𝐢𝐝𝐚𝐭𝐞 𝐰𝐡𝐨 𝐡𝐚𝐬 𝐌𝐚𝐧𝐝𝐚𝐫𝐢𝐧 s𝐩𝐞𝐚𝐤𝐢𝐧𝐠 𝐩𝐫𝐨𝐟𝐢𝐜𝐢𝐞𝐧𝐜𝐲 & ability 𝐰𝐢𝐥𝐥 𝐡𝐚𝐯𝐞 𝐚𝐝𝐝𝐞𝐝 𝐚𝐝𝐯𝐚𝐧𝐭𝐚𝐠𝐞 𝐭𝐨 𝐛𝐞 𝐬𝐡𝐨𝐫𝐭𝐥𝐢𝐬𝐭𝐞𝐝* Members of the Kitchen Department are responsible for ensuring that all visitors to the hotel are delighted by the quality, creativity, and variety of our food and beverage offerings in every area of the hotel, and that F&B is regarded as a strong point of differentiation for the hotel in its...

As Chef de Partie, you will be responsible for performing the following tasks to the highest standards: ·         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...

We require an experienced Chef to join our very busy Italian Restaurant. Candidate needs to have at least 3 years experience working within a western kitchen environment. As a Chef De Partie (CDP) you are responsible supporting the Head and Sous Chef in a busy hotel kitchen for breakfast and renowned Italian Restaurant in the heart of Heritage Georgetown. Chef de Partie Duties 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...

Manage daily inventory of raw materials, semi-finished items and finished goods. Stock check and maintain adequacy of supplies for daily production. Monitor freshness of food and ingredients by checking for quality, keep track of current and new items. Ensure food consistency is well maintained at all times, conduct checks for quality and presentation of food as according to the standard recipes and presentation. Monitor portion and waste control. Ensure the kitchen is in line with the food hygiene and safety practice. Assist Sous Chef for all kitchen operations that include training, ordering, supervision of staff, staff control and development. Work closely with sous chef in creating menu items, recipes and developing dishes. Perform any ad-hoc duties as assigned by Sous Chef.

Preparing, cooking, and presenting high-quality dishes within the specialty section. Assisting the executive chef and sous chef to   define menu   concepts and develop dishes. Helping with the management of health and safety practices. Monitoring supplies and assisting with   recipe costing   and   inventory control . Operate and maintain all department equipment and report any problems.

1.      Directs, controls and co-ordinates the activities of all cooks engaged in preparing and cooking food, to maintain an efficient, profitable and smooth food service at all times. 2.      Develops attractive menus and creates standard recipe cards with pictures according to the hotel’s policy. 3.      Inspects and monitor storerooms, refrigerators and freezers daily to ensure no wastage. Continuously checks that food products are stored in proper containers at the appropriate storing temperatures. 4.      Control costs by minimizing spoilage, utilizing food surpluses and portion controls. 5.      Ensures that only the freshest and highest quality products in the market are purchased for all kitchen outlets. 6.      Operates all kitchen outlets at an acceptable food and staff cost. Monitors all kitchen operating costs and takes corrective action, when necessary, to reduce expenses. 7.      Ensures that all food is prepared and served...

Under responsibilities of Chef de Cuisine / Sous Chef Responsible and coordinates the production and the distribution defined by the Chef Service, decoration and supervision of the restocking of the cold and hot buffets Respecting and applying hygiene and safety procedures Ensure the set-up of buffets in the conditions required by schedules, presentation, taste and temperature Supervises and motivates its team (minimum 4 persons) To respect all of the menu that has been standardize Work together with other nationalities as well Help to promote and participate to various activities, events and sharing moments in the resort Your Profile: Willing to relocate to  Club Med Cherating, Kuantan Diploma/Bachelor Degree in Culinary arts or similar certification compulsory Experience at 4 or 5 stars hotel or resort preferred Having valid passport with minimum 2 years validity is a plus Energetic and positive thinking Good physical...

1.      To ensure the cleanliness and tidiness of its own outlets 2.      To coordinate well with his subordinate 3.      To check the quality of the food before sending it out 4.      Will be responsible for all good items being issued from the Kitchen 5.      To perform and upgrade the standard of food presentation 6.      To be able to train and supervise the staff 7.      To be responsible for the kitchen utensil and equipments 8.      Preparation of perishables and storage 9.      To follow up on unchecked goods delivery 10.  To check chiller and freezers so as to maintain proper storing of food (cooked and uncooked products) 11.  To record wastages

Plan, prepare, cook and present dishes within company guidelines. Arranges all food items properly in stores. Performs all other tasks assigned by Head Chef Cleaning, tidying and maintaining the kitchen and tools. Assisting in all activities in the kitchen.

Be always punctual for scheduled shifts and keep a good attendance record. Maintain high cooking standard with the basic cooking skills and the hygiene regulation. Work closely with the Chefs to ensure the kitchen is running smoothly and efficiently. Prepare and cook the food dishes according to the recipes consciously. Inform your direct superior about the stock control. Attend and assist to every food training conducted by the Sous-Chef or the Chef Ensures that customers are served quality food at all times. Check the products upon delivery in accordance with the purchase order and invoice. Make sure there is a good food rotation in the store room, refrigerator and freezer. Be responsible for proper storage, labeling and use all food supplies to prevent unnecessary spoilage and to maintain cost control. Maintain the usual kitchen hygiene standard on a daily base, inside & outside. Keeps the kitchen, dishes and storage areas clean and organized....

Responsibilities ~   Report and support Executive Sous Chef in daily operations. ~ In charge of daily operations and duties assigned by Superior to meet standard & quality. To ensure food consistency at all times. ~ To check on inventory and ensure food costing is within acceptable range. ~ Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation. ~ Skill in managing subordinates. ~ Establishing and maintaining effective inter-departmental working relationships. ~ Checks periodically expiry dates and proper storage of food items in the section. Requirement ~ Diploma in Culinary. ~ At least 3 years' experience cooking in a well-established restaurant or full-service hotel.

The commis chef prepares food items and assists the chef de partie in preparing and cooking meals. in peeling, and cutting the fruits and vegetables needed for meals. Seasoning, and preparing ingredients is also required.

Description: To follow the instruction and work assigned to him by Sous Chef or Chef de Partie. Job Responsibility: Clean and prepare all basic food items mise-en-place for both a la carte and buffet. Helps to prepare orders according to the standard procedures. Picked up food requisition from the store and arranged all the items accordingly. Cleaning and tidying up the walk-in chiller for fresh items. Adheres strictly to the cleanliness of the kitchen area as well as equipment and machines. Maintain proper personal appearance. Adheres strictly to the standard recipes for the various dishes and avoids wastage. Checking and refilling the buffet items. To cut and clear food items from the buffet. Pay attention to the safety, security, and energy-saving rules. To avoid wastage of food items. In some instances, is in contact with customers (barbecue, grill, etc….) Job Requirement: Preparing food for service, ensuring quality...

Demi Chef is responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities.   Job Responsibility 1.     To Support the Chef de Partie or Sous Chef in the daily operation and work. 2.     To work according to the menu specifications by the Chef de Partie or Sous Chef. 3.     To prepare the daily mis-en- place (cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components) and production of food (cooking). 4.     To control and monitor food stock and food cost. 5.     To assist in all areas of the kitchen for breakfast, lunch and dinner. 6.     To assist with receiving and checking of deliveries as required. 7.     To assist in the security of the stores and fridges in the kitchen area. 8.     To Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and...

Key Responsibilities •    Help to prepare the meal ingredients for the Chef de Partie and Sous Chefs such as chopping, peeling, and washing vegetables. •    Monitor the expiry dates of the ingredients and alert the Chef de Partie and Sous Chef of the near expired raw materials •    Make sure all the food and raw materials are stored properly.  •    Monitor food quality while preparing food. •    Assist in plating up special event meals as assigned. Qualifications & Requirements •    Higher Secondary / Foundation in Culinary Arts or equivalent •    Ability to work independently. •    Minimum 1-year experience in F&B or Kitchen Operations •    Willing to work long hours, weekends & Public Holidays •    Ability to work well in a team

At Shangri-La Hotels & Resorts, we are a heart-warming family. We share something powerful – our genuine care and respect for others. Our strength lies beyond our harmonious surroundings and hideaway locations. It lies in our core values that guide us to treat each and everyone with honour, as kin, as family. We strive to be the preferred employer by providing great benefits, tranquil and sincere working environment, work-life balance and effort recognitions.   Located at the heart of the Kuala Lumpur city Centre,  Traders Hotel  by Shangri-La is looking for an  Sous Chef/ Chef De Cuisine (Specialty Grill) .   As  Sous Chef/ Chef De Cuisine (Specialty Grill) we rely on you: Control of quality and quantity of produced items. Menu Planning & Theme Events & Offering. Sets and maintains service standards by clearly describing standards and constantly comparing performance to standards. Communicates to Main Kitchen items required for the...