*

Role Purpose

The Chef de Partie is in charge of his / her section and his / her staff in terms of quality, standards and good service. He / she is the link between the Kitchen Sous Chef / Chef and the staff. He / she is responsible for enhancing the performance of the operation.

 

Key Responsibilities

Communicate to the ‘Front of the House’ staff the special menu items and out of stock items when needed and keep them up-to-date with special events and reservations to prepare needs accordingly Manage the opening/closing duties making sure the norms and internal procedures are properly followed and check kitchen material making sure it is being properly degreased, cleaned and stored Manage the opening/closing duties making sure the norms and internal procedures are properly followed and check kitchen material making sure it is being properly degreased, cleaned and stored eceive products, material and goods from suppliers, verfiy their quality, quantity and proper stocking, and register waste items on the relevant form for inventory purposes Supervise station employees’ performance and ensure they comply consistently with the standard serving portions, cooking methods, quality and kitchen rules, policies and procedures Enforce safety rules for kitchen equipment and ensure maintenance of materials and installations Assess the par level needed for all products Specific for New Shanghai\: Ensure the finest culinary experiences pertaining to the Dim Sum section and control all aspects of the respective kitchen Specific for New Shanghai\: Assure that the Dim Sum Kitchen is managed efficiently and according to the established concept statements. Specific for New Shanghai\: Assist in formulating, coordinating, and supervising all menu planning and implementation in the Dim Sum Kitchen *

Role Purpose

The Chef de Partie is in charge of his / her section and his / her staff in terms of quality, standards and good service. He / she is the link between the Kitchen Sous Chef / Chef and the staff. He / she is responsible for enhancing the performance of the operation.

 

Key Responsibilities

Communicate to the ‘Front of the House’ staff the special menu items and out of stock items when needed and keep them up-to-date with special events and reservations to prepare needs accordingly Manage the opening/closing duties making sure the norms and internal procedures are properly followed and check kitchen material making sure it is being properly degreased, cleaned and stored Manage the opening/closing duties making sure the norms and internal procedures are properly followed and check kitchen material making sure it is being properly degreased, cleaned and stored eceive products, material and goods from suppliers, verfiy their quality, quantity and proper stocking, and register waste items on the relevant form for inventory purposes Supervise station employees’ performance and ensure they comply consistently with the standard serving portions, cooking methods, quality and kitchen rules, policies and procedures Enforce safety rules for kitchen equipment and ensure maintenance of materials and installations Assess the par level needed for all products Specific for New Shanghai\: Ensure the finest culinary experiences pertaining to the Dim Sum section and control all aspects of the respective kitchen Specific for New Shanghai\: Assure that the Dim Sum Kitchen is managed efficiently and according to the established concept statements. Specific for New Shanghai\: Assist in formulating, coordinating, and supervising all menu planning and implementation in the Dim Sum Kitchen * Technical Degree in F&B or Hospitality Management 2-4 years of experience in F&B, including 2 years in kitchen operations Fluency in English Knowledge in various cuisines, cooking techniques and cooking sections

 

Communication Skills 2 Initiative 1 Attention to details 1 Commercial Understanding 1 Customer Focus 2 Change and Adaptability 1 Teamwork 1 * Technical Degree in F&B or Hospitality Management 2-4 years of experience in F&B, including 2 years in kitchen operations Fluency in English Knowledge in various cuisines, cooking techniques and cooking sections

 

Communication Skills 2 Initiative 1 Attention to details 1 Commercial Understanding 1 Customer Focus 2 Change and Adaptability 1 Teamwork 1