Chef De Partie - Asian

Job description

Company Description

We are in the luxury hotel business in central Singapore; offering business and leisure travelers contemporary rooms and suites filled with opulent amenities and elegant furnishings, alongside first-rate facilities, exquisite French and local cuisines in our all-day dining restaurant, bar and a huge convention space with meeting rooms and 2 ballrooms to cater to corporate, meeting guests as well as leisure function events including weddings & dinner & dances.   We represent the renowned French living and Sofitel hospitality in Singapore.

Job Description

·  Manage the day to day operations of an area in the Asian kitchen and/or banquet, pastry, cold food & a la carte.
·  Distribute work equally to ambassadors.
·  Work closely with standard recipes and plate presentation in order to maintain standards of quality in production, presentation & taste.
·  Maintain a good relationship with other ambassadors, providing instruction and encouragement as needed.
·  Fill store requisition & daily ordering for his/her area of the kitchen.
·  Assume the responsibility for cleanliness, sanitation and neatness of the kitchen.
·  Ensure proper product storage, food rotation, labeling & following FIFO system.
·  Able to handle mise en place & hand over shifts.
·  Respond properly in any hotel emergency or safety situation.
·  Perform other tasks or projects assigned by hotel management and ambassadors.
·  Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
·  Relate guest comments, positive or negative, to the Director of Culinary & Executive Sous Chef, making use of the kitchen log book.
·  Uphold Kitchen cleanliness and hygiene of your kitchen and follow HACCP program as led by the Hygiene Officer, including physical cleaning of areas as required.
·  Disinfect and sanitize cutting boards and worktables constantly during the shift.
·  Know and apply ability to operate kitchen equipment safely and properly in the kitchen.
·  Report and handle any accident immediately, no matter how minor.
·  Respond properly in any hotel emergency or safety situation.
·  Provide a courteous and professional service at all times.
·  Organise each food service so that it runs efficiently and productively.
·  Liaise with Director of Culinary & Executive Sous Chef keeping lines of communication open between food and beverage production and service areas of the hotel.

Qualifications

·  Immaculate grooming, articulate in communication and interpersonal skills with the ability to lead and mentor ambassadors
·  Has the ability to work autonomously
·  Has the ability and willingness to undertake further development
·  Appreciates and maintains an effective outlet for stress
·  An understanding of luxury guest expectations.