Chef De Partie

- Supervise his kitchen section and cooperate with the other sections within the kitchen.
- Responsible to comply at all times with the standard quality requirements, stock management and techniques.
- The Chef de Partie should monitor and control the food quality, setup/ presentation/buffet presentation and timely delivery of the dishes in corresponding outlet.
- Ensure that all plating guides are followed according to set dish description, cooking method and presentation image.
- The Chef de Partie has to ensure that agreed quality, hygiene and other standards are kept or surpassed at all times by himself and his subordinates.
- Work in conjunction with the Sous Chef/Chef de Cuisine, support all Food Promotions, and create uniquely memorable Regent Moments.
- Ensure that all goods/ingredients received are up to the required standard for food production while still focusing on all Relevant Costs and Expenses.
- To work directly with all support departments, Engineering, Stewarding and Hygiene for the maintenance of the Hotels Fire Life Safety Program, Maintenance of all Equipment and Hygiene Program to the highest Regent standards.
- Other tasks assigned by management team.
* BENEFITS:
- Competitive salary
- Insurance as labor law
- Healthcare insurance for personal after 6 working months and for the family after 2 working years
- 24/7 accident insurance from starting date
- At least 14 annual leave, 2 days off per week
- Contract 2 years included probation period
- Relocation, repatriation allowance
- Rest and relaxation, Home leave allowance
- Accommodation, uniform, transportation, and meals are provided
- Service charge as revenue
- International working environment, join courses of IHG Group
- Other benefits