JOB TITLE: Senior Chef de Partie
REPORTS TO: Sous-Chef
SUCCESSION/PROGRESSION Sous -Chef
JOB FAMILY: Back of House
KEY RELATIONSHIPS: Chef de Partie
LOCATION: Work in multiple sites as per Business needs
JOB PURPOSE: Advance skilled professional able to assist Sous chef to provide operational leadership &
support for the day-to-day functions of the designated kitchen. Responsible for the consistency and
quality of the food produced from designated section of the kitchen
Assist Sous chef to oversee and plan all culinary aspects related to Home/Outside catering
KEY ACCOUNTABILITIES/ RESPONSIBILITIES
OPERATION
• Display leadership by providing a positive work environment, counselling employees as
appropriate and demonstrating a dedicated and professional approach to management.
• Must be able to assist to maintain all day-to-day operations standards in the kitchen.
• Assist the food design to create a perfect match between the dish's aspect and its taste along with
brand concept and guideline
• Able to perform additional duties as requested as and when required.
• To observe the Company's rules and procedures and carry out any reasonable request made by
their manager.
• Understand brand values and culture of brand toughly and demonstrate throughout the
operation
• Demonstrates honesty, integrity and leads by example.
• Provides coaching, mentoring, and helping kitchen team to improve their knowledge or skills
under the guidance from Sous chef.
• Provides guidance and direction to subordinates, including setting performance standards and
monitoring performance under guidance from Sous chef.
• Recognises superior quality products, presentations, and flavour.
• Maintain Quality level of products along with brand guideline
• Maintain Quality levels of receiving, storage, production, and presentation of food.
• Ensure all products are prepared in a consistent manner and meet departmental
appearance/quality standards.
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ADMINISTRATION
• To ensure to permanently keep SOP's, manual and recipes up to date
• To ensure that all legal requirements are met
• Ensures compliance with food handling and sanitation standards.
• Maintain required food handling and sanitation certifications.
• Follows proper handling and right temperature of all food products.
• Ensure proper grooming and hygiene standards.
• To be aware of your responsibilities in respect of Health and Safety at Work, following all
procedures in this respect and reporting to management any hazardous situation or accident.
• To attend training sessions and team meetings as required and to be involved and contribute to
these.
COMMUNICATION
• To ensure and efficient communication interdepartmental
• To attend daily team briefing
• To communicate in a transparent, efficient, and proactive manner through communication tools
• Improves service by communicating and assisting individuals to understand guest needs, providing
guidance, feedback, and individual coaching when needed.
• Attend the daily morning meetings and other administrative sessions.
FINANCE
• To control and manage inventory
• To assist controlling stock levels
HR & TRAINING
• Teaches preparation according to well defined recipes and follows up and discusses ways of
constantly improving the cuisine
• Train kitchen associates on the fundamentals of good cooking and excellent plate presentations.
• To act as a mentor for new joiners
SKILLS & EXPERIENCES
• Have more than 8 years of overall experience in fine dining restaurant kitchen
• Have more than 2 years of experience as Chef de partie in fine dining restaurant kitchen
• Have advance level of English-speaking skill
• Have exceptional cooking knowledge and skills in high standard western cuisine and/or Japanese
cuisine
• Have the ability to manage people and work collaboratively across different functions
• Remains calm and constructive under pressure, solution orientated
• Have a genuine passion for what you do and have a willingness to continue to learn
• Have excellent leadership and communication skills
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BEHAVIOURS ALIGNED TO VALUES
Connection Nourishment Excellence Adventure
Our values are expressed through our behaviours. They are how other people, including
customers, experience our brand.
CONNECTION
We blend Japanese culture and cuisine with the cuisine of the community we are a part of. We work as
one team; respectful of each other, the customers we serve and the community we are a part of.
Culture Communication Collaboration
Culture
At Dinings, we share traditional Japanese culture with our customers in the context of the city / country
we are in. We fuse flavours and sensations from very different traditions. We celebrate diversity in all its
forms, uniting customers, and employees alike in a distinct cultural experience.
• I seek to understand more about Japanese culture, our host culture and how this influences the
experience we offer to our customers.
• I am respectful of other people no matter how different their background, appearance,
experience and opinion are to my own.
• I share my cultural knowledge with my team and allow them the time and resources they need to
learn more.
• I make sure that all voices in my team are heard, and everyone is treated fairly and with equal
respect.
• I demonstrably do not tolerate discrimination and mediate between team members who have
disagreements based on perceived differences.
Communication
Good communication is essential to the smooth running of service and healthy, trusting customer and
colleague relationships. We work hard to establish rapport with all our customers and colleagues. We
listen to others and when we communicate, we are always respectful, clear, and honest. We encourage
giving and receiving regular, constructive feedback.
• I greet customers warmly and establish rapport quickly by asking questions and offering
information where appropriate.
• I use a respectful tone with my colleagues when asking for help and working with them.
• I offer constrictive and timely feedback to me colleagues to support their development and the
smooth running of service.
• I listen to feedback from others (colleagues, my manager, and customers) with calm interest and
demonstrate a willing change in behaviour where required.
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• I ask questions to check my understanding of tasks delegated to me and expectations that others
have of me.
• I have regular 1:1s and team meetings with my team members to discuss both their performance
and development.
• I have regular 1:1s with my manager and meetings with my management team.
• I delegate using a respectful tone and always check the understanding and expectation of those I
am delegating to.
• I clearly communicate my expectations to my team, and I share relevant information about
changes and business wide decisions that may impact them.
Collaboration
We are one team. Each person has a role to play, and we always work together to provide the best
possible experience for our customers at Dinings. We actively build strong, collaborative working
relationships; making ourselves aware of the different functions each part service has and the impact this
has on the customer experience. We know how to support each other and are willing to work across
teams, when necessary, to get things done.
• I seek to understand different roles in the business, how they fit into the bigger picture and how I
can support them.
• I offer support to other teams when it is required to ensure the smooth running of service.
• I ask for help when I need it and am respectful of other people's workload when doing this.
• I encourage my team to get to know more about all areas of the business.
• I share what I am doing / working on so that my team know when they can ask for extra support.
NOURISHMENT
We create a warm, welcoming, and nourishing experience. We take pride and enjoyment in our work. We
strive to develop ourselves, making the most of the opportunities available to us.
Sensation Sincerity Success
Sensation
We create an unforgettable experience for our customers' every time they dine with us. Everything about
the environment we create has to appeal to all 5 senses and be congruent with our brand. We are always
aware of our surroundings and the impact this has on our customers and our team. We know how to
adapt and improve our environment when something doesn't feel right.
• I know how the restaurant, food and beverages should look, feel, taste, and strive to make
changes and adjustments when needed.
• I am always aware of how my body language, facial expressions, tone and appearance can impact
the overall experience for the customer. I ensure that I am always congruent with the brand.
• I allow my team the opportunity to taste the food and beverages we serve and educate them on
the desired customer experience.
• I am clear and firm in upholding policies of conduct and appearance.
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Sincerity
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