Chef de Partie

JOB ROLE:

The Kitchen Cook is responsible for managing the daily operations of the cafeteria kitchen, including meal preparation and cooking, while upholding strict standards of food quality, hygiene, and safety. This role includes supervising kitchen staff, organizing meal schedules, and ensuring all dishes are prepared and served in line with established guidelines and within the approved meal budget.

PRINCIPAL RESPONSIBILITIES:

• Plan and develop menus in collaboration with the Finance Manager to provide balanced, nutritious, and cost-effective meal options, ensuring all food meets high standards of quality, taste, and presentation.
• Supervise meal preparation and cooking, maintaining consistency in portion sizes and upholding strict hygiene and safety standards.
• Lead, train, and guide kitchen staff, including cooks and assistants, to ensure compliance with established policies, procedures, and quality standards.
• Oversee daily kitchen operations to guarantee timely preparation and delivery of meals to clients.
• Maintain a clean, organized, and safe kitchen environment, ensuring full compliance with health and safety regulations before, during, and after each shift.
• Manage kitchen inventory, including food, utensils, and cleaning supplies. Prepare and finalize Purchase Requisition Forms (PRFs) for packaging, food, and vegetables, and submit them to the Finance & Purchasing Team before the deadline.
• Coordinate with purchasers and suppliers to order fresh ingredients and ensure timely delivery of quality products.
• Inspect all incoming supplies, verifying accurate quantities, freshness, proper storage, and valid expiration dates for both fresh and canned goods.
• Monitor and control food costs by minimizing waste and maximizing resource efficiency.
• Enforce hygiene and sanitation standards, ensuring all kitchen staff follow proper cleaning and food safety procedures.
• Conduct regular inspections of the kitchen, equipment, and storage areas to uphold cleanliness, organization, and compliance with food safety requirements.
• Address client inquiries and feedback promptly and professionally regarding meal quality and service.
• Communicate clearly with staff about daily tasks, menu updates, and special instructions to ensure smooth kitchen operations.
• Ensure all kitchen equipment is well-maintained, scheduling preventive maintenance (PMS), tracking maintenance activities, and resolving equipment issues promptly to reduce downtime.
• Perform additional duties as assigned to support overall kitchen operations.

REPORTS:

● Summary report of received and executed orders.

● Daily Summary report for all ingredients used in a day.

QUALIFICATIONS:

● Proven experience as a Chef de Partie / Head Cook or in a similar role, preferably in a cafeteria or large-scale food service operation.

● Extensive knowledge of food preparation, cooking techniques, and kitchen management.

● Knowledge in Korean cuisine.

● Strong leadership and team management skills.

● Ability to work efficiently under pressure and manage multiple tasks simultaneously.

● Excellent communication and interpersonal skills.

● Certification in food safety and hygiene practices is preferred.

● Culinary degree or relevant certification is a plus.

● Proven ability to consistently and positively contribute in a fast-paced environment.

● The role requires standing for extended periods, working in a fast-paced environment, and handling various kitchen equipment.

● Occasional lifting of heavy items, such as large pots or bulk food supplies, may be required.

● Flexible working hours, including early mornings, evenings, weekends, and holidays.

ORGANIZATIONAL RELATIONSHIP:

● Directly reports to: Restaurant Manager or Finance Manager

● Coordinates with: Department Head, Purchasing, Clients

Job Type: Full-time

Work Location: In person