Chef Departie

• Preparing, cooking and presenting dishes • Managing and training any demi-chef de parties or comis working with you • Helping the sous chef and head chef to develop new dishes and menus • Ensure that the kitchen is clean and meets safety standards • Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety • Ensure that all kitchen equipment is fully functional, stored correctly and staff are looking after the equipment • Assist in maintaining a professional level in the restaurant, adhering to the Standard Operating Procedures and Policies • Monitoring portion and waste control to maintain profit margins • Ordering the good you need for the station you are in charge • Establish the working schedule and organize the work in the kitchen • Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources; • Maintain order and discipline in the kitchen during working hours; • Control quality and weight to the ingredients we receive in collaboration to the purchasing teams • Attend the weekly executive committee meeting • To sign/distribute all shift food store requisition and transfer’s • Check the purchasing teams follow up on the market list • Check the ordering made by evening shift is processed by purchasing team in times • Sign direct purchase invoice and control the quality to the goods. • Prepare and made the roster in link with the chef de partie and the sous chef
• Ability to speak, read, analyses, and interpret standard of performance manuals, technics, procedure, manuals or statutory regulations. • Knowledge of various computer software programs Work, Excel …… • English speaking reading and writing. • Basic Salary • Service Charge • Yearly Bonus • Yearly Increment • Insurance • Public Holiday/Annual Leave and Others • Duty Meal • Uniform and Laundry Service

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