Chef de Partie Pan Asian Cuisine

Main Duties:

Administration: Requisitions food orders from store room and daily market list

Customer Service: Ensure guests have service up to fine dining standards.

Financial: Responsible for all food product-related costs.

Operational:

1. Assist in planning Asian menus being innovative and creative with current market trends

2. Prepares cold and hot dishes, desserts, and other Asian foods.

3. Maintains proper Asian food quality following standardized company procedures, spec sheets, and recipes.

4. Requisitions all necessary foot items from the store room.

5. Prepares preparation for the next day and the next shift.

6. Maintains a clean and orderly work area.

7. Attends all kitchen meeting and training as requested.

8. Expected to carry out all reasonable requests by Management which the associate is capable of performing.

9. Understand job descriptions of other working colleagues.

10. Supervise and assist in total food production.

11. Attends Executive Sous Chef meetings when required.

12. Regularly reports all needed maintenance to the Executive Sous Chef/Engineering.

13. Is well groomed and takes care of personal hygiene

Personnel: Establish rapport among co-employees at all levels and training.

Other Duties: Any other duties as may be assigned from time to time

Occupational Health & Safety

Employee Responsibility

All employees to safeguard their health and safety, and the health and safety of others, in the workplace.

Replacement and Temporary Mission:

Be ready and responsible for any job, which may be assigned by the Management.

Job Type: Full-time

Pay: Up to ₹30,000.00 per month

Benefits:

• Food provided
• Paid time off

Experience:

• DCDP: 2 years (Required)

Work Location: In person