Chef de Partie - Dimsum

Maintain daily mise en place and prepare ingredientsInspect and clean food preparations areas, to ensure safe and sanitary food-handling practicesEnsure the highest standards and consistent quality in the daily preparationKeep up to date with the new products, recipes and preparation techniquesHave full knowledge of all menu items, daily highlights and promotions Adhere to recipes and stock management Adjust cooking based on guest preferences Effective communication between colleagues to ensure a secure and friendly working environmentEstablishing and maintaining effective inter-departmental working relationshipsConsistently offer professional, friendly and proactive guest service while supporting fellow ColleaguesActively share ideas, opinions and suggestionsEfficiency in preparations and executionFollow guidelines provided in Colleague HandbookSet example to others on personal hygiene and cleanliness on and off dutyGuide and train the Junior Colleagues on a daily basis to ensure high motivation and productive working environmentAcquire culinary knowledge and skills to grow as a Junior Sous Chef