Chef de Partie (Premium Japanese - Teppanyaki)

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