Demi Chef De Partie

Overall responsible for the efficient operations of the Kitchen Department working closely with the Executive Chef to maintain high standards of food quality, presentation and also hygiene and sanitation.

Responsibilities

• To undertake other jobs assigned by superior from time to time.
• To be detailed on the food presentation.
• To cooperate and work in a team towards development, implementation, maintenance and improvements of the quality management system.
• To implement the cleanliness and hygienic practices in food preparation.
• To be responsible for the smooth operation daily operations of the kitchen department.
• To assist in purchasing of kitchen equipment and utensils when necessary.
• To organize and plan menu, preparation and maintaining the desired cost.
• To prepare daily menu and to ensure high food quality and consistency.
• To advise the management of the daily stocks inventory and food costing.
• Understanding and has experiences of HASSAP implementation.
• To advise and train the Assistant Chef of any new menu, presentation, handling of food etc.
• To plan and control and ensure to work within budget limits.
• To organize menu/recipe manuals and training
• To take initiative to identify areas for improvement and participate in continual improvement activities.
• To ensure the food prepared are well presented and sufficient.

Qualifications

•Maximum 4 experiences in the same position

•Understand International cuisine

•Able to speak English

•Can organize people in kitchen from rooster to operational

•Understand and can implement for HACCP in the kitchen

•Able to control and order par stock in the kitchen

•Preferably live in BALI, Indonesia