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Chef De Partie

Company:
Armada Petaling Jaya
Location:
Petaling Jaya, Selangor, Malaysia
Posted:
April 16, 2019

Description:

JOB SUMMARY

To perform all kitchen work at hot kitchen and cold Kitchen.

To supervise the work of cook.

JOB SPECIFICATION AND RESPONSIBILITIES

Duties and Responsibility

To report for duty on time and in the manner specified: well groomed,clean uniform,kitchen scarf,kitchen towel kitchen apron,clean hand glove,tall hats,name tag,black stockings,black shoes and personal hygiene.

To supervise Demi Chef,Commis 1,Commis 2,and Commis 3.

To assign in detail,specific duties to all employees under his/her supervision and to instruct them in their work.

To check on discipline,cleanliness and hygiene of all employees under supervision.

To be responsible for the quality of all food prepared,constantly checking for taste all food portioning size are adhere.

To avoid all material used with a view of eliminating waste and

spoilage especially meat,fish,and vegetable.

To ensure that spoil or damaged serving utensil are not to put into use. To train all staff follow this procedure.

To ensure and observe the restaurant is ready for guest.

To check with the outlet manager on guest comment.

To check list,record date,time and temperature of equipment.

If the temperature is not standard achieved corrective action to be taken.

To check fridge and freezer to avoid product spoilage and over order.

To check kitchen equipment are maintained to informed the maintenance department for servicing.

To ensure the kitchen area is dry and clean.

To work along side with steward department on cleaning schedule.

Strictly adhere to all health regulation.

KNOWLEDGE,SKILLS AND ABILITIES

Knowledge of cooking & kitchen is an advantage.

Knowledge of food recipes.

Abilities of standing and hard working.

Abilities of working long hours.

Abilities to work in hot & cold area.

Skill of cut,cooking and kitchen.

Good leadership ability.

Able to create new food recipes.

Knowledge of operation and usage of kitchen equipment.

CREDENTIALS AND EXPERIENCE

SPM,Diploma or Degree in Food and Beverage or Kitchen Management.

8 years experience in hotel.

Specialise in Western & Local Cuisine

SPECIAL REQUIREMENTS

Willing to work overtime,holidays and weekends.

Able to speak and write in English & Bahasa Malaysia.

Willing to assist in banqueting services when required.