Chef De Partie/Demi Chef - Le188 (Italian Casual Fine Dining)

Responsibilities

• To ensure that the quality of food in his/her section as assigned by the Executive Sous Chef will, at all times be maintained to the standards set in the Standard Operating Procedures.
• To be responsible for maintaining the quality of food, planning, directing, controlling, coordinating and participating in the activities of all personnel engaged in cooking, preparing food and cleaning of the outlet kitchen.

Requirements

• Minimum 1 year of relevant experience in hospitality industry, peferrably in a reputable hotel or sizeable service organization; Western restaurant production and fine dining experience preferred
• Must possess good knowledge of food and cooking styles