Demi Chef De Partie Japanese Cuisine (DCDP NEPAL NATIONAL)

DCDP Japanese cuisine - 3000 SAR TO 4000 SAR (TRANSPORTATION INCLUDED)
FOOD NOT PROVIDED BY CLIENT
AGE BETWEEN 22 - 38 YEARS
PROVIDED BY CLIENT - ACCOMMODATION, KSA MEDICAL INSURANCE,
ANNUAL 30 DAYS’ VACATION WITH ANNUAL AIR TICKET.

- YEARS OF EXPERIENCE: 5 YEARS WITHIN MIDDLE EAST OR MALDIVES.
- EXPERIENCE IN AN INTERNATIONAL CUISINE (ITALY & JAPANESE)
- GOOD COMMUNICATION SKILLS
- AVAILABLE TO JOIN IMMEDIATELY

RESPONSIBLE FOR COORDINATING, SUPERVISING, AND DIRECTING KITCHEN OPERATIONS,
WHILE MAINTAINING HIGH QUALITY PRODUCTS AND SERVICE LEVELS.
MAKING SURE ALL “FOOD HYGIENE” AND “HEALTH & SAFETY” STANDARDS ARE ALWAYS ADHERED TO.

• ORGANIZE TOGETHER WITH DE CHEF DE PARTIE THE SHIFT ON HIS/HER SECTION WITH REGARDS TO MISE-EN-PLACE PRODUCTION AND ITS SERVICE.
• TAKE ORDERS FROM HIS/HER CHEF DE PARTIE AND CARRY THEM OUT IN THE CORRECT MANNER
• TOGETHER WITH HIS/HER CHEF DE PARTIE TO WRITE DAILY WINE, DRY STORE, FOOD REQUISITIONS AND KITCHEN TRANSFERS ON THE APPROPRIATE FORMS
FOR THE APPROVAL OF THE EXECUTIVE SOUS CHEF & CHEF DE CUISINE IN ORDER TO ACHIEVE THE HIGH STOCK ROTATION DESIRED IN THE SECTION.
• MAINTAIN GOOD EMPLOYEE RELATIONS AND MOTIVATE COLLEAGUES
• WORK TO THE SPECIFICATIONS RECEIVED BY THE CHEF DE PARTIE REGARDING PORTION SIZE, QUANTITY AND QUALITY AS LAID DOWN IN THE RECIPE INDEX.
• RESPONSIBLE FOR COMPLETING THE DAILY CHECKLIST REGARDING MISE-EN-PLACE AND FOOD STORAGE.
• ATTEND DAILY AND MONTHLY MEETINGS WITH THE CHEF DE CUISINE AND OTHER MEETINGS AS REQUESTED BY THE EXECUTIVE CHEF / EXECUTIVE SOUS CHEF.
• REPORT ANY PROBLEMS REGARDING FAILURE OF MACHINERY AND SMALL EQUIPMENT TO THE CHEF DE CUISINE.
• CHECK THE MAIN INFORMATION BOARD REGARDING CHANGES IN ANY BANQUETS OR OTHER INFORMATION RE THE ORGANIZATION.
• KEEP THE SECTION CLEAN AND TIDY. • PASS ALL INFORMATION TO NEXT SHIFT
• ABOUT FUNCTIONS • MISE-EN-PLACE (REPORT EVERYTHING) • MAKE SURE NIGHT IS COVERED
• ACCIDENTS AND SICKNESS TO BE WRITTEN IN LOGBOOK AND REPORT TO THE EXECUTIVE SOUS CHEF & CHEF DE CUISINE.
• CHECK COMMIS CHEFS ON HIS/HER SECTION: E.G., REGARDING PERSONAL HYGIENE. • ASSIST THE CHEF DE CUISINE IN COMPOSING NEW RECIPES AND MENU IDEAS.
• HAVE A COMPLETE UNDERSTANDING OF AND ADHERE TO THE COMPANY’S POLICY RELATING TO FIRE, HYGIENE AND SAFETY.

KINDLY SHARE YOUR UPDATED RESUME ON BELOW EMAIL ID ALONG WITH YOUR COOKING PORTFOLIO FOR CLIENT EVALUATION, UPON SHORTLISTING WE WILL SCHEDULE AN VIRTUAL INTERVIEWS WITH CLIENT.

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