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3 days ago
The Chef-De-Partie is a senior-level position in the food and beverage industry, requiring extensive experience and a proven track record of success.
Duties And Responsibilities:- Culinary Operations: Prepare mise-en-place and food items to exact specifications, adhering to quality standards and presentation guidelines.
- Meal Preparation: Prepare meals according to recipe, menu specification, and expected standard, ensuring timely delivery and blast chilling procedures.
- Last-Minute Orders: Attend to last-minute meal orders or menu changes due to flight delays, demonstrating adaptability and flexibility.
- Food Presentation: Assist Sous Chef and Production Chef with food presentation, enhancing the overall dining experience.
- Labelling and Inventory: Label all prepared food with day stickers and ensure accurate inventory management, minimizing waste and optimizing stock levels.
- Cleanliness and Safety: Maintain general cleanliness in the kitchen area and equipment, adhere to personal and food hygiene practices, and ensure staff adherence to safety rules and regulations.
- Training and Supervision: Train, supervise, and assign tasks to staff, promoting a positive and productive work environment.
- Quality Control: Monitor attendance against roster and work schedule, verify meal weights meet specifications, and conduct daily inspections of cold rooms, freezers, and equipment.
- Culinary Background: Minimum 3 years of experience in culinary operations, with a comprehensive culinary background in a specific cuisine required.
- Leadership Skills: Proven leadership skills, with the ability to motivate and manage a team effectively.
- Employment Type: Full-time employment, mid-senior level position.
- Industry: Airlines and Aviation industry.
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