Job Summary

• To supporting Chef De Cuisine delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received.
• Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.
• He/she is responsible for his/her professional appearance and will be expected display themselves to TrueSphere Leadership Club grooming standards and wearing a full, clean uniform at the start of each shift.

• Chef De Parties report direct to Chef De Cuisine and assist for overall operation in the kitchen

Job Responsibilities*

• Ensure that the daily food preparation and presentation to meet the standard procedure, quality and sanitation  set by Truesphere Leadership of food are highest quality at all times
• Coordinates and consult daily tasks with Chef De Cuisine and team for requirements, functions or updating all operation movement to complete daily job or function plan. Meanwhile, daily feedback collection and reporting of issues as they arise.
• Full awareness of all menu items, their recipes, methods of production and presentation standards to ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met. Checks periodically expiry dates and proper storage of food items in the section.
• Responsible for hygiene, safety and correct use of equipment and utensils by operate and maintain all department equipment and reporting of malfunctioning.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment Well Communication between staff by maintaining working relationships and friendly.
• Ability to produce own work in accordance with a deadline and carry out any other duties as required by management to assist and encourage others in achieving this aim.

Qualifications

• Culinary Arts Bachelor Degree or Bachelor degree in majoring in Hotel Restaurant or Hospitality
• At least 3-year experience as a banquet chief in a 5 star hotel or fine dining restaurant.
• Creative and innovative for food preparation and presentation to meet the standard procedure and quality
• Strong knowledge of proper food handling and sanitation standards
• Dedicated to food quality and control