Chef de Partie Chinese Cuisine Cafe Italia To set up the mise en place stations for the various meal periods according to performance standard. To prepare food items according to the standard recipes. To minimize waste of all food items. To collect check quality and quantity of requisitions from the suppliers as directed. To breakdown mise en places station at the end of meal periods and store the food away properly. To assist in minimizing order and keeping the stock at a minimum level. To work in any section of the kitchen when necessary or as requested by the Chef. To become familiar with all sections of the kitchen to facilitate the flexible use of employees. To report and ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage. To insure and maintain in the kitchen high levels of cleanness at all time. To store food items properly in the fridge and keep it tidy and clean at all time. Checking that the temperature is within the guideline. To brief the incoming shift. To clean and arrange working area before leaving. To prepare check and taste the food before the service. To follow recipes without deviation unless receives written permission from Director of Operations Skills Can work in any section of the kitchen Ensure that operating and kitchen equipment is maintained Prepare food items according to the standard recipes Keeping stock at a minimum level Able to communicate openly with the restaurants management and team members.
Posted on: Tue, 27 Jan 2015 07:54:17 +0000