Chef De Partie

JOB ROLE

Trains, supports and leads Kitchen Crew in performing their job duties to the highest possible level.  Controls labor and food preparation and presentation within The Top Penang standard and policy.  Leads by example in guest service to ensure guest orders are processed in a friendly and efficient manner.  Responsible for receiving products, the daily setup and clear down of the front and back of house restaurant operation. Supports and assists the Sous Chef and Head Chef in the daily operation of the assigned unit(s). Needs working knowledge of The Top Penang safety, sanitation, and cleanliness standards and polices.

KEY RESPONSIBILITIES

1. Operational Planning: Standardizes procedures for food product storage, development and presentation.  Utilizes knowledge of restaurant operations to develop standards, procedures, signature products, menus and recipes. Responsible for quality control and product research. Develops and conducts on the job training programs for food handling and service.  Creates policies and procedures for food and beverage service. Establishes loss prevention procedures to minimize waste.

2. Operations: Plays active role in providing positive guest service to ensure customer satisfaction.  Evaluates industry standards and merchandising techniques. Ensures compliance with established standards, policies and procedures.

3. Guest Services: Must understand and meet all guest expectations and have the ability to communicate clearly.  Maintains high service standards with children as a primary focus. Serves all guests in a friendly, efficient, and courteous manner. Must understand how to make decisions to ensure high level of guest satisfaction.  Must constantly train and monitor all Team members in the delivery of the highest standard of guest service as required by The Top Penang.

4. Leadership: Shows leadership by being a positive and exuberant example for other Service Crew. Understands to continuously motivate and encourage Service Crew to perform their best and always provides support as a team player. Must Show business drive by setting clear direction for the Service Crews to follow and creatively encourage up-selling in the assigned unit(s). Is responsible of the assigned unit being set up and ready for business according to operating schedule and that the unit is being cleared down according to The Top Penang.

5. Food Quality: Must possess in-depth knowledge of the location menu, product lines and preparation procedures. Maintains and monitors the delivery of high quality, fresh food products to our guests on a daily basis. Effectively displays and prepares high quality product for the guest using the fresh food philosophy as a basis for all displays and merchandising. Monitors and maintains the proper taste, temperature, and appearance of all food items served to the guests.

KNOWLEDGE AND SKILLS

1.    Minimum Diploma / Degree holder

2.    Minimum 3 years' experience in similar position

3.    Excellent verbal and written communication skills.

4.    Strong knowledge in Culinary, Pastry Making experience is advantage

5.    Good attitude and interpersonal skills

6.    Must be able to handle confidential/sensitive information in a professional manner.

7.    Ability to manage multi-functional tasks.