Chef De Partie (Cdp)

Requirements :

1. Experience minimum 3-5 years as Chef de Partie in Restaurant/ Hotel
2. Ability to communicate clearly with managers, kitchen and dining room employees, and guests
3. Strong leadership, motivational and people skills
4. Must have experience calculating figures and amounts and performing mathematical functions to meet the business needs
5. In-depth knowledge of the standards of baking, cooking, and grilling techniques
6. Proficient in English (spoken and written)

Responsibilities :

1. Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant. 
2. Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met
3. Ensure that the production, preparation and presentation of food are of the highest quality at all times
4. Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis
5. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
6. Full awareness of all menu items, their recipes, methods of production and presentation standards.
7. Follows good preservation standards for the proper handling of all food products at the right temperature
8. Operate and maintain all department equipment and reporting of malfunctioning.