chef de partie

JOB PURPOSE:

• Ensure guest satisfaction of the cuisine
• Operate the kitchen to execute the highest level of culinary experience

Job Main Task:

Ensure guest satisfaction of the cuisine

• Shares information and communicates with the Lounge Leader for all cuisine aspects of the Kitchen
• Take note of F&B-related special requests and dietary preferences of guests l Monitor the buffet areas frequently
• Talk with guests and explain features and cuisine options l Make menu recommendations and suggestions about the menu offerings
• Present brief culinary moments in front of the guests with dishes coming from the hot kitchen
• Ensures menu items match the published menu or cuisine labels l Follow up with the guests to ascertain guests' satisfaction l Communicate any changes of available dishes immediately to the Lounge Leader
• Plan seasonal menu changes and writes menus, recipes

Operate the kitchen to execute the highest level of culinary experience

• Receive delivery of ready-prepared or raw food items and ingredients from the off-site catering
• Ensure the buffet, and a la carte menu is available, ready and set up as per the agreed timings
• Control number of portions on the buffet to ensure quality, presentation and freshness
• Support management and training of kitchen and back-of-house kitchen staff l Ensure cleanliness and food safety processes (HACCP) are followed and implemented l Manage daily orders and check quality of the receiving food products from suppliers and commissary off-site kitchen
• Report wastage at the end of the day l Ensure the set budgets are achieved

QUALIFICATIONS & EXPERIENCE:

Minimum Qualification: Degree or Professional Diploma in Culinary Arts or completed Culinary School Apprenticeship

Minimum Experience: 3 years minimum work experience within a luxury hotel or high-end restaurant