Chef de partie
Istanbul, TURKEY Hotels - Restaurants
Job description
İş Tanımı
SECTION ONE: JOB OUTLINE
Job Title:
Chef De Partie
Department:
Food & Beverage
Division:
Kitchen
Job Band:
Level 2
Reporting Line:
Junior Sous Chef, Sous Chef, Head Chef, Executive Chef
Supervises:
Demi Chef De Partie, Commis I-II, Trainee
Other Relationships:
All departments
Job Summary/Purpose:
Organizes kitchen operations and prepares and serves a range of dishes, whilst supervising junior members of the Kitchen Brigade. Promotes the work culture and the company’s core values.
Key Areas:
1. Essential Job Functions
2. Communication
3. Hygiene and Food Safety Management
4. Cost Control
Special Note:
The attached key areas, responsibilities and activities reflect the items considered necessary to describe the principal functions of the job identified and shall not be construed as a detailed description of all the work requirements that may be inherent in the job.
SECTION TWO: KEY AREAS
Position Chef De Partie
RESPONSIBILITIES
ACTIVITIES
1. Essential Job Functions
· To train, supervise and control the work of the kitchen personnel in the respective sections
· To produce high quality food in a specified area of the food preparation and ensure that this is also practiced amongst the other Colleagues
· To be responsible for the quantity and quality of the food supplies
· To assist the section head in continuous training of the Demi Chef De Partie, Commis I/ II and Trainee Cook
· To co-ordinate in detail on restaurant and banquet food production, and all colleagues under his supervision
· To constantly check the quality of food prepared and served, and to ensure
· that it is always of the highest standards
2. Communication
· To contribute and work as a team in the general operations of the kitchen(s), offering to assist fellow colleagues when required
· To ensure smooth and effective communication among the kitchens and with other departments
· To maintain a professional and friendly attitude towards guests during contact
3. Hygiene and Food Safety Management
· To be responsible for the hygiene and cleanliness of all kitchens including staff kitchen restaurant
· To work closely with the Chef Steward in maintaining the cleanliness of the kitchen area as prescribed by MOE standards and the pre-planning and execution of delivery and cleanliness of equipment
· To ensure proper maintenance and usage of equipment
· To ensure that colleagues follow the hygiene and sanitation procedures when handling food, equipment and utensils
· To make sure that working areas, working tables and working utensils are cleaned and sanitized as per ISO 22000 / HACCP policies
· To ensure that food contents are always fresh and dated
4. Cost Control
· To practice economy where food, paper supplies, electricity and water are concerned
· To maintain food gross profit set by Hotel
· To be able to demonstrate management abilities when required by the Chef’s Office dealing with budget matters; for example: Labor Costs, Training, Operating Equipment and Food Cost etc.
· To ensure food portioning, serving, requisitions/ receiving from stores are properly controlled minimized wastage
SECTION THREE : JOB SPECIFICATIONS
Position Chef De Partie
CHARACTERISTICS
REQUIRED
ESSENTIAL
DESIRABLE
PHYSICAL
· Physically fit
· Clean and professional appearance
LANGUAGES
· Oral and written fluency in Turkish & English
QUALIFICATIONS /
TRAINING
· Good culinary knowledge
· Culinary related certificates
· Apprenticeship or any other culinary certificate/diploma preferred
WORK EXPERIENCE
· Minimum 3 years of experience in the culinary field depending on position
· 3 years of experience in a Luxury Hotel preferred
DISPOSITION
Character;
Leadership;
Relationships;
Potential;
· Committed
· Flexible
· Positive attitude
· High energy level
· Motivator/self-starter
· Team player/builder
· Displays initiative and creativity
· People and customer oriented
· Flexible and adaptable to different working locations
· Willing to work long hours in the kitchen