Chef de Partie (Premium Japanese - Teppanyaki)

Job description

Position Summary - lead a small team in ensuring overall smooth operation of the kitchen with prompt service At all times - responsible for ensuring Food quality, hygiene and work place safety established standards are achieved

• Role model for continuous improvement of the team Primary Responsibility
• Assist the Sous Chef with day-to-day operation of the kitchen - lead a small team in ensuring overall smooth operation of the kitchen with prompt service

At all times

• Assist with menu planning and recipe development
• Participate in inventory management
• Participate in training and development planning
• Prepare, cook and present Food efficiently according to established standard
• Maintains High standards of Food hygiene, cleanliness and tidiness in all kitchen area - ensure work place safety practice is adhered to, especially when operating kitchen equipment

Initiate corrective action for hazardous situation Requirements Education

• High school graduated with Culinary certificate

Diploma in Culinary is an added advantage Experience

• - 1 year at a 5-star hotel or 2 years at a 4-star hotel or reputable restaurant - 1 year Supervisory level experience Knowledge and Skills:
• Product knowledge of international cuisine
• Basic culinary skills
• Supervisory skills, must be able to lead a small team

Training experience is an added advantage Others

• Fluent with Cantonese or Mandarin, both written and spoken
• English is an added advantage
• Able to walk and stand continuous for extended amount of time
• Team player