Chef de Partie

JOB ROLE:

The Kitchen Cook is responsible for overseeing the daily operations of the cafeteria kitchen, including the preparation and cooking of meals, while maintaining high standards of food quality, hygiene, and safety. The role involves managing kitchen staff, coordinating meal schedules, and ensuring that all food is prepared and served according to established standards and guidelines, including adhering to the approved budget for each meal.

PRINCIPAL RESPONSIBILITIES:

● Develop and plan menus in coordination with finance manager to ensure balanced, nutritious, and cost-effective offerings. Ensure all food served meets high standards of quality, taste, and presentation

● Oversee the preparation and cooking of meals, maintaining consistency in portion sizes and adhering to high hygiene standards.

● Supervise and train kitchen staff, including cooks and assistants, ensuring compliance with established standards and procedures.

● Monitor kitchen operations to ensure timely preparation and delivery of meals to clients.

● Oversee and manage the cleanliness, organization, and safety of the kitchen environment, ensuring compliance with health and safety regulations before and after each shift.

● Oversee and maintain inventory of kitchen supplies, including food, utensils, and cleaning products. Finalize the Purchase Requisition Form (PRF) for packaging, food, and vegetables, ensuring it reaches the Finance & Purchasing Team before the deadline.

● Coordinate with purchasers to order fresh ingredients and ensure timely delivery of supplies.

● Oversee and ensure that all fresh and canned goods meet the highest standards by verifying accurate quantities, checking for freshness and proper storage, and confirming expiration dates.

● Monitor and control food costs to minimize waste and optimize resource use.

● Enforce strict hygiene standards and ensure kitchen staff follow proper sanitation procedures.

● Conduct regular inspections of the kitchen, equipment, and storage areas to uphold cleanliness and food safety.

● Respond to client inquiries and feedback regarding meal quality and service.

● Communicate clearly with staff regarding daily tasks, menu changes, and special instructions.

● Ensure all kitchen equipment is kept in good condition and undergoes scheduled preventive maintenance (PMS). Track and manage the completion of regular maintenance tasks and promptly address any equipment issues to minimize downtime.

● Perform additional tasks as assigned.

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