Chef de Partie

1. Kitchen Management

• Oversee food preparation, cooking and presentation of dishes.
• Maintain high standards in the quality of food in preparation and presentation.
• Ensure all completed jobs are fully checked off before leaving the kitchen.

2. Food & beverage planning and management

• Develop new dish and menu.
• Plan weekly menu.
• Prepare order list for daily operation.
• Controls incoming goods and stores it in perfect condition.

3. Administrative duties

• Control food costing.
• Daily ordering of goods and supplies per menu.
• Work closely with Events Team with regards to service and timings.
• Understand customers F&B requirement and ensure that function runs smoothly.
• Keeps control of area of responsibility and reports to the Dept. Head.

4. Other

• Ensure team has high standards of food hygiene and health and safety rule.
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