Chef De Partie- (Asian Cuisine)
Core
Supervise and direct all aspects of the Kitchen Outlet operation, ensuring quality production, guest satisfaction, and cost control for a luxury hotel.
Role type
Chef De Partie (Asian Cuisine)
Builds
Food items for hotel guests and banquets
Domain
Luxury Hospitality / Asian Cuisine
Required skills
Asian cuisine expertise, menu development, HACCP and food safety management, staff supervision, cost analysis, quality control, training
Preferred skills
Experience in top luxury resorts, second language fluency, new cooking techniques
Technologies
HACCP, Food Safety Management System
Responsibilities
Supervise kitchen staff and operations, establish staff rosters, control food quality and costs, conduct training sessions, taste team preparations, inspect kitchen facilities and equipment, assist in banqueting
Seniority
Mid-level, hands-on IC