RESPONSIBILITIES

To execute and cook with perfection according to the Executive Chef's recipes and specifications.
Preparing given menus by the Executive Chef in collaboration with the restaurant team.
Ability to execute different cooking methods, processes and techniques with a wide usage of ingredients and equipment.
Maintaining consistency in the dishes that have been cooked.
To ensure the quality of raw ingredient use is in line with guidelines.
Ensuring that there are sufficient produce and ingredient supplies in the station.
To provide input in the presentation of dishes.
To optimize all kitchen processes with attention to speed and quality.
To enforce strict hygiene, sanitation and health standards set up by the management.
Any other duties as assigned by the management or manager.

Requirements

Previous work experience as Chef de Partie in Fine Dining Concept and kitchen cooking experience.
Ability to multitask and work under pressure.
Culinary related qualification preferred, a combination of practical experience and education may be considered.

Benefits

Chef De Partie (VUE)