Chef-De-Partie (NUH)
Summary
The Chef-De-Partie is required to have experience working in the F&B industry and have a proven track record in his/her area of specialization.
Duties and Responsibilities
- Prepare Mise-en-place and food items in accurate and standard portion and quantities
- Prepare meals as directed and according to recipe, menu specification and expected standard
- Attend to any last-minute additional meal order or menu changes due to flight delay
- Assist Sous Chef and Production Chef during Food Presentation
- Ensure all prepared food is properly labelled with Day Sticker
- Ensure meals are prepared according to Work Order timings and are blast chilled accordingly
- Ensure personal and food hygiene practices are followed accordingly to standards set by Quality Assurance Department
- Help to maintain general cleanliness in the Kitchen area and as well as the equipment for Kitchen use
- Ensure staffs adhere to safety rules and regulation practices
- Coordinate with the Housekeeping staff on the Kitchen cleaning timing schedules
- Monitor and ensure food temperatures are within standard limits and provide training, supervise and assign job to staff
- Monitor and check staff attendance against roster and work schedule
- Minimize wastage and optimize stock level of raw materials and ingredients
- Monitor stock level of raw materials and products in the cold room or freezer
- Submit wastage and spoilage report to Production Chef
- Check and ensure weight of meals is prepared to specifications
- Plan and order dry store items ahead actual requirement
- Conduct daily cold room/freezer/equipment inspection
- Raise Work Requisition and liaise with Facilities & Flight Kitchen Engineering Department (FE) on breakdown of equipment or damaged facilities
- Conduct daily cold room/freezer/equipment inspection
- Ensure compliance with all workplace safety, security, and health policies and procedure
- Perform any ad-hoc duties as assigned by the reporting manager or department head
Requirements
- Minimum 3 years of experience in culinary operations
- Must have a comprehensive culinary background in a specific cuisine