Chef De Partie

Jonetz By Don Don Donki

  • Assist the Sous Chef / Junior Sous Chef in food preparation and cooking of Japanese cuisines according to Company‚Äôs standards
  • Assist the Sous Chef / Junior Sous Chef in staff duty roster programming
  • Inventory management through stock take, housekeeping, replenishing, updating of sales display area, ordering process and maintaining stock / raw material.
  • Maintain all KPIs of food safety
  • Ensure and upkeep the presentation, taste, quality, freshness and quality of food items
  • Maintain the cleanliness and hygiene of food preparation areas, cooking surface and utensils used through good sanitation and organization skills
  • Understand and complies with the mandatory hygiene standards and requirements
  • Perform any other duties as assigned by the Sous Chef / Junior Sous Chef

  • Ability to work in retail hours and during weekends/ Public Holidays.
  • Have a strong sense of customer service.
  • Greets customers, responding to questions, improving engagement with merchandise and providing outstanding customer service.
  • Maintain a positive attitude and focus on customer satisfaction in a fast-paced environment.