Cook/Demi Chef De Partie/Chef De Partie (5-day Work Week)
This role will be responsible for daily food preparation and to demonstrate and help to maintain high levels of service that consistently meets/exceeds the expectations of guests.
RESPONSIBILITIES
• To support the Chef De Partie and/or Sous Chef in the daily operations and work
• To ensure minimum kitchen wastage and control stock inventory
• To ensure knowledge of the product is maintained and communicated to all relevant personnel
• To liaise with the Sous Chef/Head Chef and implement new menu/dishes/systems where applicable
• To ensure mis en place is completed accordingly
• To report any maintenance issues to the Junior/Sous Chef immediately
• Ensure strict adherence of food safety, sanitation and hygiene requirements and practices
• Follows and adheres to Company policies, processes, and procedures accordingly
• To be flexible and willing to help in the kitchen at busy times if required
• Adhoc duties/projects assigned by Supervisor
REQUIREMENTS
- Minimum professional kitchen apprenticeship or industry training certificate
- At least 1-2 years of relevant working experience
- Knowledge in food handling and preparation
- Team player and good interpersonal skills
- Able to work in a fast paced environment
About the Employer
BRN/UEN: 200416445M
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