Cold Chef De Partie

Carrying out the import, checking the status of imported goods of all kinds of food, raw materials, kitchen utensils, etc. to ensure the quality and quantity.
Check and order necessary materials for the area in charge periodically, submit them to the Chef for approval.
Directly handle backlogged orders in the area in charge.
Assign and motivate staff in the area to clean the area in charge at the beginning of the shift, prepare ingredients for processing as required.
Guide and direct the kitchen staff of the Team/group in charge of preliminarily processing and preparing materials, necessary according to customers' orders.
Directly or assign staff to prepare dishes according to standard recipes, requirements and procedures; Make sure that the dish is finished with the right taste and in accordance with the customer's requirements.
Check the quality of food, both taste and decoration before serving to customers.
Allocate specific work to each kitchen staff in the management area, ensuring the right person for the right job.
Directly train and guide new employees in kitchen skills.
Check and supervise the working process of employees, ensure compliance with procedures and regulations according to standards.
Support the Sous Chef to handle HR related work in the area under management.
Perform other tasks as assigned by the Sous Chef.