Chef de Partie - Steak House Kitchen

POSITION OVERVIEW

• Train colleagues to make sure they deliver with compliance and to the standards we expect 
• Monitor employee morale and provide mechanisms for performance feedback and development
• To delegate chores accordingly to all kitchen staff and ensure all portion sizes are consistent with daily function requirement
• To maintain all standards of operation in the absence of the Sous Chef
• Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner
• Estimates food consumption and purchases or requisitions food stuffs and kitchen supplies

QUALIFICATIONS AND REQUIREMENTS

• 5 years’ experience as a chef including at least 2 years in supervisory capacity or an equivalent combination of education and experience
• Steak House background / Western cuisine experience 
• Good communications skill
• Proficient in English
• Knowledge of HACCP and the latest market trends