CHEF DE PARTIE - CANTEEN
CHEF DE PARTIE - CANTEEN
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$ 500 - 600
1 Vacancy
Job Description
JOB SUMMARY:
Responsible to produce foods within designated area and preparation of dishes in accordance with the stipulated recipes or instructions from Senior Kitchen staff as per menu requirements.
Maintain a high standard of production quality presentation and cleanliness laid down by the Executive Chef.
- Ensure that all preparation production dishes specialized menu items are prepared on time and to the standard required by the Executive Chef HR & Staff Committee.
- Responsible for FIFO and food stock management ensuring minimum to zero wastage.
- Checking of the kitchens tools and equipment minimize damages and report immediately to the superior if any damage occurred.
- Maintain consistent flavor and presentation in conjunction with menu concept.
- Provide quarterly updated menus for our team.
- Provide tasty food prepared with food safety practices.
- Be responsible for the hygiene and cleanliness of the dining area and supporting areas of the Canteen.
- Weekly food orders making sure of no wastage and no non-availability of any food item.
- Clear communication with kitchen senior members to report matters of the operations.
- Make roster and manage the team.
- Allocate work to subordinates observing their working methods and productivity. Assist them and coordinate with senior staff to provide subordinates with the necessary on the job training showing new or better techniques.
- Maintain a daily kitchen shift that will ensure all areas of responsibility are covered including a consistently clean and orderly workplace.
- Ensure that all aspects of food handling preparation service and storage of all ingredients is to the relevant legislation. This is to include the correct labelling for cooked foods temperature control of raw and cooked ingredients correct storage of trolley items and handling of prepared foods prior to service periods.
- Ensure that all produce dry goods and other ingredients issued by stores or suppliers are received to the required standard. You are to seek clarity on any food items that do not meet the minimum standards as laid down by senior chefs.
- To ensure that all Food Safety standards HACCP / DIVERSEY or else are followed to the fullest.
- To assist with any other duties as required by the Executive Chef or another member of the management team.
SKILLS EXPERIENCE & EDUCATIONAL REQUIREMENTS:
- Qualification in professional cookery or similar from a recognized training institute.
- Minimum of 2 years experience in a high-end restaurant hotel or cruise ship environment with exposure to various cuisine
- Minimum of 2 years experience supervising staff at a lower level.
- Knowledge of the highest standards and quality production preparation and presentation within your specialized area.
- Knowledge of the highest standards of hygiene practices as laid down by health and safety regulations as well as international catering standards.
- Proficient English is essential.
Only shortlisted candidates will be contacted for an interview.
- 10% Service Charge (prorated)
- 18 Days Annual Leave Public Holidays
- 1.5 Days Off per Week
- Overtime Pay: 150% on regular days 200% on days off
- Night Shift Allowance: 50%
- Seniority Bonus: 15 days/year after probation
- Accommodation & Meals Provided (site-based)
- NSSF & Private Accident Insurance
- Maternity Leave: 90 days
- Special Leave: 7 days
Employment Type
Full Time
