Chef De Partie – Asian Cuisine

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Job Description

Department: Kitchen
Report to (Direct): Chef de cuisine (or in his absence to Sous Chef)
Report to (indirect): Speciality Outlet Chef
Job Grade: Grade 6

Job Summary:

  • As a Chef De Partie, you are responsible for assisting the Sous Chef in the day to day operation,
    taking care of daily food preparation and duties assigned to you through the superiors to meet the
    standard and the quality set by the Outlet Chef – Asian Cuisine.

General Duties and Responsibilities:

  • Maintain the highest possible hygiene and maintenance standards. Ensure the highest
    degree in applied hygiene and food safety as per the HACCP guidelines and local
    requirements to ensure that the food served to the guest is of the highest quality and standard
  • Instruct and lead subordinates through their daily requirements in food preparation to ensure
    that all ready to serve dishes are of appropriate portion and presented as per standards set
    by the Outlet Chef
  • Work in close cooperation with all other key departments in the Hotel to ensure a smooth
  • Control the food cost by practicing economy of inventory items to ensure sufficient supplies
    and minimize cost by avoiding wastage and spoilages
  • Attend required meetings and daily briefings with your team members ensuring efficient
    communication, to run Kitchen section smoothly
  • Guide and train the subordinates on a daily basis to ensure highly motivated and economical
    working environment
  • Operate in a safe and environmentally friendly way to protect guests’ and employees’ health
    and safety, as well as protect and conserve the environment
  • Comply with the hotel environmental, health and safety policies and procedures

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