as a chef de partie, you are required to work closely with the sous chef and head chef in order to assist with the preparation, cooking and presentation of produce. you are responsible for running a section with the assistance of commis chef

the management of a section with the assistance of commis che

the preparation and cooking of food to the restaurant specific standard

development and supervision of the commis chef on sectio

awareness and implementation of waste control

section stock control and rotatio

completion of the cleaning schedule for the kitche

understand the functional administration of the restaurant, i.e., docket procedures, stations, table numbers, food labelling et

detailed knowledge of the full men

team workin

compliance with legal requirements under the h&s act 1974 and food hygien

adherence to all policies, procedures, standards, specifications, guidelines and training program

reporting of maintenance issues to the relevant partie

all restaurant and menu standards adhered to at all time

food produced to highest standards and to restaurant specificatio

wastage kept to an absolute minimu

stock items used in the correct orde

ability to give a detailed description of all dishe

all health and safety requirements met and documentation including cleaning schedules and temperature records complete

full support given to sous and head chef and colleague

smooth and efficiently run section, tasks completed in a timely manne

regular and consistent training, coaching and support given to commis chefs given to Commis chefs

Contact us

Phone: +65 6688 1621

[email protected]