Confidential
Chef de partie
Job Context
Act as the in-charge and supervise the overall operations of the restaurant. Specifically control and direct the food preparation and serving process of the restaurant and also ensuring food quality and safety and guests` satisfaction
Job Responsibilities
- Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales
- Check the availability of raw materials and ingredients, estimate the number of guests (from previous record) and supervise all pre-work for food preparations like cutting, mixing etc. before the restaurant gets busy with the guests
- Inform wait staff about daily specials
- Study each recipe and gather all necessary ingredients
- Check freshness of food and discard out-of-date items
- Cook food in a timely manner following the standard recipe and slightly modify the recipes, where necessary, to meet guests’ needs and requests (e.g. reduce salt, remove dairy)
- Ensure appealing plate presentation
- Ensure waiting staff are alert and present to address gusts’ requirements while the food is being served
- Collect verbal feedback from the customers about the food and record all forms of complaints or observations received from the guests and pass it to the Executive Chef
- Supervise the work of all kitchen and waiting staff
- Monitor the individual workload of all kitchen staff and prepare and execute the duty roster to ensure there is an equitable distribution of workload.
- Keep account of daily sales and deposit cash to the bank
Employment Status
Full-time
Workplace
- Work at office
Educational Requirements
- HSC with formal training as a chef
Experience Requirements
- 4 to 5 year(s)
Additional Requirements
- Age 25 to 35 years
- Ability to cook diverse meal in fine dining environment
- Develop unique recipes
- Managing product inventory using FIFO method
- Cash management
- Supervision skill
- Basic MS office skills
To apply for this job please visit www.careerjet.com.bd.