Chef De Partie (Breads)

Under the general guidance and the supervision of the Jr. Sous Chef / Sous Chef and within the limits of established policies and procedures and service skills manual of Culinary Adventures Inc.; Preparing menus in collaboration with colleagues. Ensuring adequacy of supplies at the cooking stations, preparing ingredients that should be frequently available.

DUTIES AND RESPONSIBILITIES

· Follows Culinary Adventures, Inc. Policies, procedures and kitchen standards.

· Provides supervision, direction and motivation to personnel deployed in the Restaurant / Banquet and production kitchen.

· Interacts and cooperates with other departments and other sections of the restaurant as appropriate.

· Prepares the best food possible, with the importance of the quality of the food.

· Familiar with the menu and knows the ingredients, methods of cooking and time it takes to prepare each item on the menu.

· Requires being critical that the items are properly prepared, served as hot and cold as the case may be.

· Supervises and monitors the performance of his subordinates.

· Ensures that working areas are kept clean at all times.

· Notifies the Sous Chef of any shortcomings in preparation, missing items in the store room.

· Makes sure that all perishable items are under proper refrigeration before closing of the establishment standards.

· Practice conservation and cost control all the times, not only for himself , but to instill the same in subordinates as well.

· Supervises and participates in preparation of all items prepared for outlets operation.

· Checks daily function sheet and reservation and daily menus to ensure appropriate production level.

· Comes up with creative presentation for all dishes as well as new ideas for new menus.

· Ensures all items are presented in an attractive and appetizing manner.

· Supervises and participates in restaurant buffet set ups and merchandising of products.

· Samples and taste all items served in the restaurant.

· Ensures that the portion control standards are followed as well as controlling wastage and bi-products.

· Conducts on the job skills training as well as classroom style for new staff, trainees and apprentices.

· Is responsible for hygiene and proper storage within the section / department.

· Makes sure all equipment is correctly handled and maintained.

· Participates in menu planning as appropriate.

· Establishes and maintains effective employee relations.

· Complies with the health and safety policy of Culinary Adventures, Inc..

· Effectively decides work schedule, assignments and disciplinary actions for management.

· Collaborates with the rest of the Culinary Adventures Inc. team to ensure high quality food and service.

· Improves food preparation methods based on feedback.

· Performs other jobs assigned by management from time to time.

MINIMUM JOB REQUIREMENTS

Educational Attainment – completion of 4 years in College Major in Culinary Arts or HRM is preferred.

Working Experience – at least 2 years related working experience in a restaurant and or a Hotel Restaurant

Training's/Seminars Requirement – Customer Service, Food Handling Trainings, Food Preparation Trainings

Skills and Proficiencies

· Verbal facility in Basic English

· Good interpersonal skills

· Ability to work well in a team.

· Excellent listening and communication skills.

· Knowledge of best practices for safety and sanitation.

· Passion for delivering great food and service.

· Multitasking and organizational ability.

· Available to work shifts during weekends and holidays.

· Knowledgeable in HACCP and Food Safety Management System.

Benefits:

• Employee discount
• Free parking
• Health insurance
• Life insurance
• On-site parking
• Staff meals provided

Work Location: In person