Chef De Partie - Japanese

- Minimum 2 years experience in similar position.
- Effective communication and interpersonal skills.
- Diploma Certification in a Culinary discipline preferred.
- Ability to work well under pressure in a fast-paced environment.

- Assists and supports the head chef in food preparation.
- Prepares the all cold kitchen menu.
- Coordinates banqueting events alongside the banquet manager.
- Enforces safety, health and hygiene standards in the kitchen.
- Ensures that food goes to the customers in a timely manner.
- Full awareness of all menu items, their recipes, methods of production and presentation standards.
- Complete daily checks of all mis-en-place to ensure freshness and quality standards and maintain proper rotation of product in all chillers to minimize wastage/spoilage.
- Follow HACCP guidelines and ensure that staff comply with HACCP guideline

- Salary depend on an experience
- Day Off
- Group Insurance
- Social Security
- Public Holiday
- Annual Leave
- Service Charge
- 2 Meals