Chef de Partie
BIN HENDI
Total years of experience :9 years, 9 Months
• Receiving, checking the quality of raw products such as vegetables, poultry, meat, seafood and dry goods. Ensuring the accurate quantity.
• Stocking of products to its proper places or equipment after receiving (dry, chilled or frozen), organizing of products FIFO (first in-first out), to avoid wastages and expiration of products.
• Preparing, cooking and presenting dishes according to standard.
• Managing and training any new demi-chef de parties or commis that is being deployed in our branch.
• Helping the head chef to develop dishes.
• Ensuring the team and myself have high standards of food hygiene and follow the rules of health and safety.
• Monitoring portion and waste control to maintain profit margins, as per restaurant’s standard.
• Conducting weekly/monthly inventory. Forecasting daily, weekly and scheduled stock.