Chef de Partie – Japanese Casual Dining KitchenRef:217289

Last Updated: 2019/04/29

Company: Casino Resorts Industry: Hotel Industry


  • Manage the efficiency of kitchen workstations by scheduling rosters, assigning work to Team Members, and controlling costs.

  • Monitor and assist with the kitchen workflow, coach the kitchen team to exceed guests’ expectations for high-quality food.

  • Requisition raw materials and monitor ingredients for quality control purposes, guarantee food is fresh, hygienic, and chilled and stored according to Company standards.

  • Maintain HACCP standards for dry and cold storage, and clean and tidy kitchen and utensils.

  • Monitor food preparation, kitchen costs, inventory levels, and portion and quality control regularly.

  • Deliver high quality products to every guest, address guests’ requests and handle complaints promptly and to their satisfaction.

  • Perform duties assigned by the Chef de Cuisine and assume supervisory responsibilities in the Chef de Cuisine’s absence.


  • Secondary school diploma or equivalent.

  • Minimum of 8 years’ culinary experience in a 4 to 5 star Japanese kitchen.

  • Excellent product knowledge of 5-star Japanese cuisine, with knowledge and skill in ramen or yakitori part.

  • Accurate knife skills, understanding of HACCP standards and guidelines.

  • Basic computer skills.

  • Good Cantonese, Mandarin and English.