Chef De Partie

Job highlights

• PF, Health InsuranceJob DescriptionKey Responsibilities: Operational & Quality Management:Supervise daily kitchen and pizza production operations in compliance with SOPs, quality standards, and hygiene requirements.Conduct regular quality checks and ensure corrective actions are implemented when necessary.Monitor food preparation, production processes, and product consistency.Identify root causes of quality or operational issues and implement effective solutions.Coordinate with Food Coaches, Trainers, and Management to maintain operational excellence. Team Leadership & Supervision:Lead, coach, motivate, and develop Trainers and Partners to achieve daily performance goals.Conduct on-the-job observations, coaching sessions, and one-on-one discussions.Foster a culture of accountability, teamwork, continuous learning, and Growth Mindset.Support team engagement, morale, and retention initiatives. Training & People Development:Oversee internal training programs and ensure training quality st

Key Responsibilities: Operational & Quality Management: Supervise daily kitchen and pizza production operations in compliance with SOPs, quality standards, and hygiene requirements. Conduct regular quality checks and ensure corrective actions are implemented when necessary. Monitor food preparation, production processes, and product consistency. Identify root causes of quality or operational issues and implement effective solutions. Coordinate with Food Coaches, Trainers, and Management to maintain operational excellence. Team Leadership & Supervision: Lead, coach, motivate, and develop Trainers and Partners to achieve daily performance goals. Conduct on-the-job observations, coaching sessions, and one-on-one discussions. Foster a culture of accountability, teamwork, continuous learning, and Growth Mindset. Support team engagement, morale, and retention initiatives. Training & People Development: Oversee internal training programs and ensure training quality standards are maintained. Support certification and career pathway development for kitchen and pizza team members. Identify training needs and coordinate development plans with Management and HR. Provide structured coaching and mentorship to improve team capability and performance. Workforce & Shift Management: Prepare and manage work schedules, manpower planning, and shift coverage. Allocate daily tasks and ensure balanced workload distribution. Monitor attendance, punctuality, and workplace discipline. Ensure operational readiness during all shifts. Inventory & Cost Control: Supervise ingredient requisition, storage, stock rotation, and inventory accuracy. Control food waste, material usage, and operational costs. Monitor inventory levels and coordinate with management to ensure efficiency and cost awareness. Maintain proper storage practices and compliance with company standards. Compliance & Food Safety: Ensure strict compliance with food safety, hygiene, sanitation, and labor safety standards. Maintain zero tolerance for food safety violations. Ensure all operational records, quality checks, and compliance documentation are completed accurately. Maintain confidentiality regarding team and operational matters. Qualifications: Minimum High School Diploma. Additional culinary, hospitality, or technical education is an advantage. Strong English communication skills. Deep understanding of kitchen operations, pizza production processes, food safety standards, and restaurant SOPs. Proficiency in operational reporting and training systems. Minimum 4–6 years of F&B or kitchen experience, including supervisory or leadership responsibilities. Proven experience in kitchen operations, food quality management, team development, and training. Experience in high-volume restaurant environments is preferred. Strong track record in coaching teams, maintaining operational standards, and driving continuous improvement.