Chef De Partie 2016-10-05

Responsibilities:

• Oversee the production of food within the hotel ensuring that the quality is consistently upheld
• Responsible to work with all concerned in the daily preparation of mise-en-place and to ensure minimal turnaround time for replenishment of food items in the coffee House.
• Assist the Sous Chef in the supervision and co-ordination of all activities of the kitchen.
• Assist in the checking of the daily menus and function sheets to determine the type and quantity of food items to prepare.
• Co-operate with the Sous Chef in maintaining the food cost of the kitchen.
• Hand on in daily food production and supervises commis in both line cooking and banqueting

Requirements:

• Professional Certificate in Culinary Arts or Diploma in Culinary.
• Minimum of two years in a similar capacity is encouraged to apply.
• Able to communicate well in written and spoken English and Bahasa Malaysia.