CHEF DE PARTIE X 3

1. JOB SCOPE (DESCRIBE AN OVERALL SUMMARY OF THE JOB RESPONSIBILITIES) THE CHEF DE PARTIE IS RESPONSIBLE FOR MANAGING A SPECIFIC KITCHEN SECTION AND ENSURING HIGH-QUALITY FOOD PREPARATION, PRESENTATION, AND HYGIENE STANDARDS. THIS ROLE SUPPORTS THE HEAD CHEF/SOUS CHEF IN DAILY KITCHEN OPERATIONS AND MAINTAINS CONSISTENT FOOD QUALITY. 2. JOB RESPONSIBILITIES (DESCRIBE THE MAJOR DUTIES OF THE ROLE IN THE ORDER OF IMPORTANCE) • MANAGE AND OPERATE AN ASSIGNED KITCHEN SECTION (E.G., HOT KITCHEN, COLD KITCHEN, PASTRY, GRILL) • PREPARE, COOK, AND PRESENT DISHES ACCORDING TO RECIPES AND QUALITY STANDARDS • SUPERVISE AND GUIDE COMMIS CHEFS AND KITCHEN STAFF IN THE SECTION • ENSURE FOOD QUALITY, PORTION CONTROL, AND PRESENTATION MEET COMPANY STANDARDS • MAINTAIN CLEANLINESS AND HYGIENE IN ACCORDANCE WITH FOOD SAFETY REGULATIONS • MONITOR STOCK LEVELS AND COORDINATE WITH THE STOREKEEPER FOR REQUISITIONS • REDUCE FOOD WASTE AND CONTROL KITCHEN COSTS • ASSIST IN MENU PLANNING AND RECIPE DEVELOPMENT WHEN REQUIRED • ENSURE EQUIPMENT IN THE SECTION IS PROPERLY USED AND MAINTAINED • FOLLOW COMPANY POLICIES, HEALTH, SAFETY, AND HYGIENE STANDARDS 3. JOB REQUIREMENTS (STATE MINIMUM EXPERIENCE, KNOWLEDGE, EDUCATION, LANGUAGE, TECHNICAL SKILLS, TRAVELLING REQUIREMENTS OF THIS POSITION) • DIPLOMA OR CERTIFICATE IN CULINARY ARTS OR RELATED FIELD • MINIMUM 2–4 YEARS OF EXPERIENCE IN A PROFESSIONAL KITCHEN, WITH EXPERIENCE AS CHEF DE PARTIE OR SENIOR COMMIS • GOOD KNOWLEDGE OF FOOD PREPARATION, COOKING TECHNIQUES, AND KITCHEN OPERATIONS • KNOWLEDGE OF FOOD SAFETY AND HYGIENE STANDARDS • ABILITY TO WORK UNDER PRESSURE IN A FAST-PACED ENVIRONMENT • STRONG TEAMWORK AND COMMUNICATION SKILLS • ATTENTION TO DETAIL AND PASSION FOR COOKING • WILLINGNESS TO WORK SHIFTS, WEEKENDS, AND PUBLIC HOLIDAYS 4. BENEFIT • BASIC SALARY • SOCIAL SECRURITU INSURANCE • ONE MEAL / DAY • FUEL ALLOWANCE • ADDITIONAL BENEFITS FOR WORKING NIGHT SHIFTS, HOLIDAYS, AND OVERTIME. • LEAVE AS REQUIRED BY THE MINISTRY OF LABOR. • AND OTHER BENEFITS.

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