Chef De Partie

DUTIES AND RESPONSIBILITIES:

• Professional cooking and knife handling skills.
• Implements safety, sanitation and food handling procedures. Maintains a safe hygienic kitchen environment.
• Maintains the culinary standards of the team.
• Manages food purchasing and storage, ensures par stock level is followed strictly and food costs at profitable levels.
• Raise purchase request for the kitchen items and supplies, following the schedule of ordering and delivery. Projects the needed kitchen items and supplies based on the projected sales volume.
• Monitors kitchen items/supplies delivery, consistently following-up undelivered items by working closely with the purchasing team.
• Performs daily and weekly inventory, ensuring correct information is given.
• Ensures that FIFO is well observed in all areas.
• Checks and delegates tasks to all kitchen staff, ensuring that the task given is being followed.
• Trains and coaches all kitchen staffs.
• Disciplines and/or coordinates with HR Department in disciplining staffs.
• Performs other duties and responsibilities may be assigned from time to time by the Sous Chef and General Manager.

Job Qualifications:

• Candidate must possess at least a Bachelor's/College Degree in Hotel and Restaurant Management or a related field
•  At least 3-4 Year(s) of working experience in the related field is required for this position.
• Willing to work in Ermita, Manila.