Chef de Partie

Job description

Job Description

EXECUTIVE RESPONSIBILITIES & EMPOWERMENT

Financial

·  Oversee stock take and rotation for the assigned section
·  Monitor operations to minimize food wastage and maintain cost effectiveness and profitability

Operational

·  Ensure smooth preparation and service of all food items to company standards, maintaining quality, consistency, and maximum food cost efficiency
·  Ensure all kitchen personnel arrive on time in clean, company-specified uniforms with appropriate safety equipment
·  Direct, motivate, and manage all kitchen employees
·  Monitor quality and presentation of all food items; provide corrective action where necessary
·  Provide training in HACCP procedures and ensure daily compliance by all employees
·  Ensure kitchen personnel are familiar with all kitchen equipment operation and maintenance
·  Submit equipment repair requests and follow up as necessary
·  Monitor daily temperature logs for all refrigeration units and address defective equipment promptly
·  Follow up on daily requisitions from all kitchen outlets and review food cost worksheets with department heads

Business Planning & Analysis

·  Maintain awareness of budgets and sales performance
·  Plan cost-effective proposals for banquets and special events

General Duties

·  Maintain thorough knowledge of menus, recipes, and preparation methods
·  Manage all kitchen operations in the absence of the Culinary Director
·  Analyze operational issues and implement solutions within company guidelines