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Chef de Partie - 1st CookDescription: Main duties: - Ensures that each Demi Chef de Partie and Commis understands his/her portion of the menu, including the recipes and presentations. - Active participation on food preparation and presentation. - Maintains USPH standards, which include follow up of proper food handling, storage, cleaning and personal hygiene procedures. - Reports defective Galley equipment to ensure that food production and food service is not interrupted. - Follows proper utilization procedures of food leftovers and recycles them in the best possible and safest way. - Maintains timely preparation, final cooking and garnishing of menu items, including buffet preparation. - Setting-up of breakfast, luncheon, and dinner service lines. - Ensures that menu items are re-supplied as necessary. - Ensures that waste control, low grocery breakage and garbage separation is followed. - Executes and supervises culinary production delivery in assigned production area / station according to company supplied recipes and enforces picture presentation as the minimum standard. - Coaches subordinate crew in assigned area of production to ensure correct standard of the product under the direction of the Executive Chef or his representative. - Supervises and controls galley crew and production flow in assigned station during operational activities as directed by the Executive Chef or his representative. - Controls delivery of product in assigned section through tasting and control of mise en place during production as instructed by the Executive Chef or his representative. - Plans the daily production schedule for assigned section as required by the itinerary and various outlets supplied under the direction of the Executive Chef or his representative. - Maintains an understanding of ingredients consumption required for daily production and informs the Executive Chef or his representative. - Contributes to the formulation and implementation of galley improvement strategies. - Participates in daily briefings with galley management to discuss previous day's operational efficiency and production and upcoming events. - Conducts briefings with the galley staff in assigned section at the beginning of each shift. Requirements: - Knowledge of basic food preparation, presentation and preservation - Basic knowledge of Public Health and Sanitation regulations and procedures - Formal degree in food management from a recognized International culinary institution - Proof of continuing education translated in certificates or letter of participation in specialized courses - Ability to train and motivate subordinates - Ability to innovate and foster creativity - Ability to organize and complete work in accordance to deadlines - Experience in quality establishments and good knowledge of English are essential. Apply |