CHEF DE PARTIE - CANTEEN

Industry: Resort 

Job Summary:
Responsible for preparing and presenting dishes in line with canteen menu standards and Executive Chefs instructions. Oversees daily kitchen operations within assigned section, ensures food quality, hygiene, and efficient team coordination.

Main Responsibilities:

• Prepare meals as per menu and maintain consistent taste, quality, and presentation.
• Follow FIFO and manage kitchen inventory to reduce waste.
• Maintain cleanliness and hygiene of kitchen and dining areas
• Supervise junior kitchen staff, assign duties, and prepare staff rosters
• Conduct on-the-job training and support skill development.
• Plan and update quarterly menus in coordination with HR & staff committee.
• Ensure compliance with food safety standards (HACCP, DIVERSEY, etc.)
• Report equipment issues and ensure tools are well-maintained.
• Communicate effectively with senior kitchen staff and management.
• Place accurate weekly food orders to avoid shortages or excess.
• Ensure proper food labeling, storage, and temperature control.

Main Requirements:

• Certificate or diploma in professional cookery from a recognized institute.
• Minimum 2 years in a high-end kitchen (hotel, cruise, or restaurant).
• Experience in staff supervision and kitchen operations.
• Strong understanding of hygiene standards and international catering norms.
• Proficiency in English required.

Key Competencies:

• Leadership and team management skills.

• Strong communication and problem-solving ability.

• High attention to detail and quality.

• Open to feedback, coaching, and continuous improvement.

• Uphold confidentiality and brand standards at all times.