33 chef de partie jobs found

What’s the job? Prepare food in accordance with portion and quality standards specified in recipes. Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures. Assists with the preparation, presentation, decoration and storage all the dishes Prepares in advance food, beverage, material and equipment needed for the service Requirements: At least 2 to 3 years' culinary experience is required for the positions of chef de Partie / Demi Chef Fresh graduates of Culinary schools are encouraged to apply for the position of Commis Able to work shifts, on week-ends and public holidays Positions open to Malaysians only

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...

KEY RESPONSIBILITIES  1.  A Chef de Partie is not an entry level position, and is obtainable only after a chef has gained considerable experience working in kitchen at a lower level. This is an important job in any kitchen that comes with a lot of independence. 2.  Responsible for all culinary dishes that are prepared in their station. 3.  Chef de Partie must be very knowledgeable about his or her speciality, as well as culinary functions in general. 4.  Must also be very organized and comfortable working in a high pressure environment. 5.  Able to give orders within their section, as well as reliably carry out orders handed down to them by the sous chef and head chef. 6.  A Chef de Partie’s primary role is to oversee the preparation, cooking, and presentation of meals in a restaurant. 7.  Duties associated with this role including directing chefs in their section in preparing, cooking, and presenting culinary dishes: enforcing strict...

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...

The Chef De Partie is responsible for consistent cooking, preparing, and garnishing of quality food product.  This position is instrumental in maintaining a clean, organized, and harmonious kitchen. Assist in developing recipes and presentation pictures for new menus and standards accurately and always update them. Ensures the hotel cost control policies and procedures are followed. Contributes to overall profits, through prevention of wastage and maximizing use of raw materials Identifies training needs of kitchen subordinates and recommend to CDC and Sous Chef. Create a positive environment in which all employees can maximize their potential. Listen to comments, criticisms, and feedback from guests, employees, and managers to gain an understanding of strength and opportunity to improve personal/property performance. Work as a team, helping all employees to complete the required activities that ensure we deliver Amplified Service Assist in hygiene...

We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests. As a Chef de Partie you are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as: •Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites •Coordinate daily tasks with the Sous Chef or Executive Chef •Follow the instructions and recommendations from the immediate superiors to complete the daily tasks •Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques •Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up and supervising of...

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...

JOB SUMMARY Assists the Sous Chef in ensuring the quality, consistency and production of areas of responsibility in kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.   CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.   CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met • Supervises the preparation and production of all hot or cold food items...

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

·         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...

- Expert in Indian Cuisine. - Provide the highest and most efficient level of hospitality service to the hotel guests. - To keep maintain clear communication between the Kitchen and all other Departments. - The preparation and presentation of the food / meal ensuring it is adequately stocked and well presented for the duration of the services. - The preparation and presentation of the menu's ensuring that all items area reasonably stocked and available. - To maintain and improve standard of service and operating standards, ensuring maximum guests satisfaction. - To approach, maintain and improve standard of product, introducing more variety of menus. - Training of team members on section, delegation of tasks to commis and demi chefs - to motivate, coach and team building.

Assist Executive Chef and Sous Chef with kitchen operations as necessary. Help Sous Chef to research and test new food products in conjunction with Company initiatives. Perform all duties of kitchen associates as required. Recognize superior quality products, presentations and flavor. Maintain food preparation handling and correct storage standards. Enforce the Le Meridien food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.  Train, coach, and counsel associates in order to reach a satisfactory level of productivity. Ensure the Hotel delivers to guests: “Simply Fresh Chef-crafted Food”.

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....

JOB SUMMARY To assist the Sous chef in all matters pertaining to daily operation and event orders.  Fully responsible for smooth operation of his section, in supervising his staff and to ensure high standard of quality of food prepared, consistency product, excellent presentation, standard portion size, tasty food served, proper food handling and storage. Take charge of the outlets in the absence of the Sous Chef. DUTIES AND PERFORMANCE STANDARDS:  -    To reject all food items that are not up the standard of hotel’s requirement. -    To check constantly to ensure high standard of food quality, product consistency, and assist in maintaining food cost. -    To prepare duty rosters and assist to train his subordinates. -    To check and order store requisition and purchase orders. Collection of stock from Main Store and direct purchases, organise and store them accordingly. -    Responsible for hygiene and...

Experienced in Banquet Kitchen cooking Speciality in Malay and traditional dishes.

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.

Supervise and ensure the smooth operations of the Kitchen Department.Endure all cooks ,Commis Cooks maintain a high standard of hygiene and cleanliness in the Kitchen. Taste and approve all dishes before they leave the kitchen. To work closely with Section Heads Stewarding Team, Banquet team and service staff.

Plan and execute menus in collaboration with other colleagues. Ensure adequacy of supplies at all times. Place orders in a timely manner. Manage ingredients that should be frequently available on a daily basis. Follow the directions of the executive and sous chef

Preparing, cooking, and presenting high-quality dishes within the specialty section Assisting the Head Chef and Sous Chef in creating menu items, and recipes and developing dishes Preparing meat and fish Assisting with the management of health and safety Assisting with the management of food hygiene practices Managing and training any Commis Chefs Monitoring portion and waste control Overseeing the maintenance of kitchen and food safety standards

Responsibilities: To ensure all the smooth and efficient running of the assigned kitchen daily operation. Supervise and training of subordinates. Ensure high standard, quality and consistency of all food items prepared in and served in the assigned outlet kitchen for daily meals operation. Plans, directs, controls and coordinates the activities of cooks engaged in preparing and cooking food to ensure an efficient and profitable food service. Supervises cooking, personnel and coordinates their assignments to ensure economical and timely food production. Ensures that there is an adequate supply of food at all times. Hygiene and sanitation are observed in kitchen areas. Tools and equipment are handled, maintained and used properly. Ensures that hotel cost control policies and procedures are followed. Work closely with Restaurant Managers to have a day to day smooth operation.