Recommend a Friend Scheme

Recommend a Friend to AdvanceAdvisory and if they are placed in a permanent job you will receive an introduction fee. Please contact us at
Contact No.: +60 12 218 7120
Email: cv@advanceadvisory.com

Overview

Responsibilities

– Assures food production of the assigned area and gives the right instructions to team
in order to maintain the food production up to standard and Assures minimum food
spoilage

– Plans effectively to ensure that waste and over production is kept to a minimum, in
adherence with Company standards

– Oversees the assigned area to guarantee a flawless production and final service
delivery, in accordance with HACCP regulation

– Supervises the correct handling equipment in order to maintain par levels of
equipment in the assigned area and reports to the Sous Chef in case of
malfunctioning, according to Operational Manual

– Works with all crewmembers, within the assigned area, in order to improve their skills
with continuous training in sanitation and Company recipes, as per Operational Manual

– Guarantees a punctual timing in order to ensure an excellent service delivery, in
accordance with Company standards

– Supports the Sous Chef to guarantee that all personnel of the assigned area is always
on time and has neat uniform

– Participates in the daily meeting with the Sous Chef in order to verify menus and any
issue regarding the assigned area, following Company procedures

– Organizes staff meetings in order to deliver information on the menus, accordance with
Company procedures

– Takes active part in a work environment that support a successful safety culture. Is a
dynamic contributor in following safety policy and procedures

Requirements

– Have a Diploma/Degree in Hotel School Management

– Have at least 2 years experience as Chef de Partie
Chef de Partie Tournant: experience in every galley area (Butchery, Fish,
Pastry, Bakery)

– Need a HACCP certificate

– Knowledge of culinary methods (meat, fish, sauces), cooking timing, Galley
service organization, food conservation procedures, cleaning methods and
systems

– Have a decent grasp on the English Language and can speak it with clear proficiency