LuMi Dining

Chef de Partie


  • Implementation and maintenance of programs to ensure high standards of cleanliness and organization within the kitchen and related outlets.
  • Lead employees by setting a positive example.
  • Menu preparation and ensuring adequate supplies are available for expected service.
  • Supervision of kitchen when needed. Delegate duties and responsibilities to kitchen staff to ensure service demands are met.
  • Maintain excellent presentation standards and cost control for all food and beverage outlets.
  • Prepare and present menu items showing variety and flair, within the cost margins.
  • Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.
  • Works with and co-ordinates the work apprentices and trains kitchen staff in the preparation and production of food as required.
  • Keep all working areas clean and tidy.
  • Ensure all equipment is maintained, services and cleaned.
  • Report any problems to the Management.
  • Comply with safe work practices by following Workplace Health, Safety and Environmental policies
  • Ensure all equipment is kept in good working order and used only for the purpose for which it was intended.
  • Attend and actively participate in all WH&S training required from time to time.

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