Shangri-La’s signature Chinese restaurant, serves superb Dim Sum and other traditional Chinese cuisines. The setting is modern yet with the charm of authentic China.
The Demi Chef de Partie supervises the kitchen team in food production in the Shang Palace kitchen. Works closely with the Sous Chef to assure smooth operation and produce fresh, top quality products using the best ingredients.
Prepares food according to set hygiene standards. Manages and monitors the food cost in his / her area and liaise with departments on matters relevant to hotel operations.
He / she must have a helpful attitude, be a trainer and a leader who exceeds expectations of internal and external guests.
The key responsibilities of the position are as follows but not limited to :
To reflect the Shangri-La Philosophy by providing the highest quality of service to our customers and employees and by always adopting a positive attitude and keeping the team spirit at the highest level.
To greet with a smile at all times to colleagues or guests anywhere in the hotel.
To take pride in personal appearance for personal hygiene and uniform.
To coordinate in detail on the Restaurant / Banquet / food production and all specific duties to employees under his supervision.
To check all set-ups for restaurant and banquet functions.
Responsible for the correct timing during service and to ensure that food serve is always of the highest standards.
To constantly check the quality of food prepared with regard to taste and temperature.
To insist on a uniform visual appearance of all dishes prepared according to standards.
Monitor and fully implement the portion control establishes with the recipe cards and the butcher test to minimize waste and spoilage.
To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers.
Ensures smooth and effective communication among the kitchens and with other departments.
To constantly be alert on freshness, presentations and temperature of food served.
Ensures food portioning, serving requisition / receiving from stores are properly controlled.
To liaise and work closely with he Chief Steward for pre-planning and execution of delivery and cleanliness of equipment.
To check all machinery, ensure proper maintenance and usage of the equipment and follow up with Engineering on work order forms.
Ensures that staff follows the hygiene and sanitation procedures when handling food, equipment, and utensils.
Minimum 2 years experience in an international class hotel or at least 1 year experience in a similar capacity.
Extensive knowledge of Chinese Cuisine.
Completed an internationally recognized apprenticeship, culinary school or certified training program.
Positive attitude and high energy level.
Motivator & self starter, displays initiative & creativity.
Team player and team builder
Flexible to work in shifting schedule and under pressure.