Chef de Partie
2 days ago
Knows and comply with all company policies and procedures, and rules of conduct.
Maintains safe, clean and healthy work environment by following organization standards, food hygiene and sanitation regulations.
Help and support the Sous chef and Executive Chef to develop new dishes and menus while maintaining quality and controlling costs in a volume food business.
Work with the kitchen Team and coordinates daily tasks with the Sous Chef.
Ensure and deliver consistent highest quality at all times by preparing, cooking, presenting dishes and checking for plating accuracy (garnish, portion size, correct serving dish etc.) and other duties assigned by the superiors to meet the standard and the quality set by Flat White.
Check periodically expiry dates, ensure adequacy of supplies at all times and anticipate or estimate shortages for production needs to Sous Chef or Executive Chef on a daily basis.
Follow good preservation standards for the proper handling of all food products at the right temperature.
Full awareness of all menu items, recipes, methods of production and presentation standards.
Keep detailed records and accounts of food cost, food usage and food waste.
Daily feedback collection and reporting of issues as they arise.
Ensure customers always receive exceptional customer service and satisfaction in terms of high-quality, consistency and presentation.
Operate and maintain all kitchen equipment and reporting of malfunctioning.
Train and supervise Junior Chefs and Commis.
Maintain a professional and friendly relationship with Flat White team members.
Execute other duties as assigned by Sous Chef or Executive Chef.
**Job Types**: Full-time, Permanent
**Experience**:
- Chef de Partie: 1 year (preferred)
**Language**:
- English (preferred)
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