Chef de Partie

Position Summary

- lead a small team in ensuring overall smooth operation of the kitchen with prompt service At all times - responsible for ensuring Food quality, hygiene and work place safety established standards are achieved - Role model for continuous improvement of the team

Primary Responsibility

- Assist the Sous Chef with day-to-day operation of the kitchen - lead a small team in ensuring overall smooth operation of the kitchen with prompt service At all times - Assist with menu planning and recipe development - Participate in inventory management - Participate in training and development planning - Prepare, cook and present Food efficiently according to established standard - Maintains High standards of Food hygiene, cleanliness and tidiness in all kitchen area - ensure work place safety practice is adhered to, especially when operating kitchen equipment - Initiate corrective action for hazardous situation

Requirements

Education: - High school graduated with Culinary certificate - Diploma in Culinary is an added advantage Experience: - 1 year at a 5-star hotel or 2 years at a 4-star hotel or reputable restaurant - 1 year Supervisory level experience Knowledge and Skills: - Product knowledge of international cuisine - Basic culinary skills - Supervisory skills, must be able to lead a small team - Training experience is an added advantage Others: - Fluent with Cantonese or Mandarin, both written and spoken - English is an added advantage - Aged 20 and below 55 years old - Able to walk and stand continuous for extended amount of time - Team player