Chef de Partie - Dimsum

• Maintain daily mise en place and prepare ingredients
• Inspect and clean food preparations areas, to ensure safe and sanitary food-handling practices
• Ensure the highest standards and consistent quality in the daily preparation
• Keep up to date with the new products, recipes and preparation techniques
• Have full knowledge of all menu items, daily highlights and promotions
• Adhere to recipes and stock management
• Adjust cooking based on guest preferences
• Effective communication between colleagues to ensure a secure and friendly working environment
• Establishing and maintaining effective inter-departmental working relationships
• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
• Actively share ideas, opinions and suggestions
• Efficiency in preparations and execution
• Follow guidelines provided in Colleague Handbook
• Set example to others on personal hygiene and cleanliness on and off duty
• Guide and train the Junior Colleagues on a daily basis to ensure high motivation and productive working environment
• Acquire culinary knowledge and skills to grow as a Junior Sous Chef

Your experience and skills include:

• Ability to work well under pressure in a fast paced environment
• Ability to work cohesively and collectively as part of a team
• Add diplomas/certifications required if needed

Your team and working environment:

1. Our commitment to Diversity & Inclusion:
2. We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.