Tek Gurung Email & Phone Number

Dubai, United Arab Emirates

Chef de Partie Duties and Responsibilities:Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.Coordinates daily tasks with the Sous Chef.Responsible to supervise junior chefs or commis.Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.Ensure that the production, preparation and presentation of food are of the highest quality at all times.Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.Full awareness of all menu items, their recipes, methods of production and presentation standards.Follows good preservation standards for the proper handling of all food products at the right temperature.Operate and maintain all department equipment and reporting of malfunctioning.Ensure effective communication between staff by maintaining a secure and friendly working environment.Establishing and maintaining effective inter-departmental working relationships.Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.Personally responsible for hygiene, safety and correct use of equipment and utensils.Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.Checks periodically expiry dates and proper storage of food items in the section.Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.

Kathmandu, Nepal

Preparing, cooking and presenting high quality dishes within the speciality sectionAssisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishesPreparing meat and fishAssisting with the management of health and safetyAssisting with the management of food hygiene practicesManaging and training any Commis ChefsMonitoring portion and waste controlOverseeing the maintenance of kitchen and food safety standards Knowledge and ability to run a sectionAbility to work without close supervisionAbility to manage Commis ChefsAbility to produce good quality food in all sections Good oral communicationTeam management skillsHigh level of attention to detailGood level of numeracyEnthusiasm to develop your own skills and knowledge plus those around youAdaptability to change and willingness to embrace new ideas and processesPositive and approachable mannerTeam player qualities

Haugesund, Rogaland, Norway

I am a reliable, quick thinking, creative person then a job as a Commis Chef’s What are the main duties of a Commis Chef?A Commis Chef assists a section chef, also known as a Chef de Partie. The role is made up of many varying responsibilities including:Assisting in the food preparation processCooking and preparing elements of high quality dishesPreparing vegetables, meats and fishAssisting other ChefsHelping with deliveries and restockingAssisting with stock rotationCleaning stationsContributing to maintaining kitchen and food safety standards.

Oslo, Norway

To carry out daily and weekly procedures, including temperature checks, food labeling/dating and storage To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior chef To keep high standards of personal hygiene, clean uniform and overall camaraderie To adhere to company procedures in regards to temperature checks, food labeling and dating, cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained To assist with the acceptance and storage of deliveries and that all relevant company procedures are adhered to