Chef de Partie (Cold Kitchen)

• In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known
• Prepares, cooks, serves and stores the following dishes:
o Appetizers, Savories, Salads and Sandwiches
 Applies organization skills for mise en place
o Sauces
 Produces hot and cold sauces for menu items ensuring consistency
o Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes
o Poultry and Game dishes
o Meat dishes
 meat marinades
 carve meats
o Fish and shell fish
 sauces for fish and shell fish
 garnishing techniques and methods of service for fish
o Pastry, cakes and yeast goods
 petits fours
 desserts
o Hot and cold deserts
 Decorate, portion and present
o Plates and Terrines
 Prepares pastries for pate en croute
o Chinese Regional Dishes
 Guangong and Chiu Chow dishes
 Prepares an extensive range of meat, vegetable, chicken and seafood dishes
 Prepares sauces, condiments, seasonings and flavouring agents
 Prepares Chiu Chou braised dishes
 Prepares Chiu Chou dehydrated products
 Sichuan dishes
 Prepares a range of specialty chicken and duck dishes
 Prepares a range of specialty seafood dishes
 Prepares a range of vegetable dishes
 Prepares braised meat dishes
 Prepares hot and cold noodle dishes
 Beijing dishes
 Prepares specialty chicken and duck dishes
 Prepares specialty seafood dishes
 Prepares a range of vegetable dishes using regional cooking principles and specialty food presentation
 Prepares braised dishes according to regional style
 Prepares noodle dishes
 Shanghai dishes
 Prepares specialty menu items using specialized and preserved commodities
 Prepares specialty chicken and duck dishes
 Prepares specialty seafood dishes
 Prepares a range of vegetable dishes
 Prepares braised dishes according to regional style
 Prepares noodle dishes
o Thai Regional Dishes
 Prepares extensive range of regional food, including appetizers, soups, curries, sauces, dressings
 Prepares regional appetizers
 Prepares soups
 Prepares regional curries
 Prepares regional sauces, dips and dressings
o Indian Regional Dishes
 Prepares extensive range of regional food, including appetizers, soups, curries, sauces, chutneys and breads
 Prepares regional appetizers
 Prepares soups
 Prepares regional curries
 Prepares regional breads
o Malay and Nonya Regional Dishes
 Prepares extensive range of regional food, including appetizers, soups, curries, sauces, dressings,
 Prepares sambas, achar, and kerabu
 Prepares soups and stocks
 Prepares regional curries
 Prepares regional rice dishes
 Prepares regional noodle dishes
o Indonesian Dishes
 Prepares extensive range of regional food, including sates
 Prepares regional curries
 Prepares regional rice dishes
 Prepares regional noodle dishes
o Japanese Dishes
 Prepares and procedures a range of Japanese food including sunomono, tsukemono aemono, yakimono mushimono, gohanmono and kaiseki menu items
 Prepares and procedures a range of aemono (dressed salads), sunomono (vinegared salads), and tsukemono (pickles)
 Prepare and produce Sashimi
 Prepare and produce a range of mushimono (steamed) dishes
 Prepare and produce a range of yakimono (grilled dishes)
o Vietnamese Dishes
 Prepares extensive range of regional food, including banquet, festive, and specialty menu items
 Prepares and produces a range of salads
 Prepares soups and stocks
 Prepares chicken, meat, seafood and vegetable dishes
 Prepares regional rice dishes
 Prepares regional noodle dishes
o Asian Desserts
 Produces a range of liquid and solid deserts
 Produces and presents a range of steamed sweet rice based desserts
 Produces baked desserts
o Dim Sum
 Produces sweet and savoury dim sum
 Produces deep fried dim sum
 Produces baked dumpling
 Produces a range of baked desserts
o Buffet Food
 Prepares and presents food for buffets
 Prepares and presents desserts for buffets
 Stores buffet items
• Communicates politely and display courtesy to guests and internal customers
• Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards
• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
• Establishes and maintains effective employee working relationships
• Attends and participates in daily briefings and other meetings as scheduled
• Attends and participates in training sessions as scheduled
• Prepares in advance food, beverage, material and equipment needed for the service
• Cleans and re-sets his/her working area
• Implements the hotel and department regulations, policies and procedures including but not limited to:
o House Rules and Regulation
o Health and Safety
o Grooming
o Quality
o Hygiene and Cleanliness
• Works with Supervisor in manpower planning and management needs
• Works with Supervisor in the preparation and management of the Department's budget