Chef de Partie

Job description

Job Description

·  JOB PURPOSE

Exceed guest expectation in first attempt.

·  EXECUTIVE RESPONSIBILITIES & EMPOWERMENT
·  KEY OPERATIONAL RESPONSIBILITIES

Financial

·  Oversee the stock take and stock rotation for the assigned section. 
·  Monitor the operation to ensure that food wastage is minimised and to maintain cost effectiveness and profitability in all areas.

Operational

·  To ensure the smooth preparation and service to company standards of all food items, ensuring quality, consistency and maximum food cost efficiency throughout.
·  To ensure all employees arrive at work on a timely basis in clean, company specified uniforms, wearing safety equipment if appropriate.
·  Follow-up on working schedules for all kitchen employees.
·  To assist in the ongoing and scheduled training of all galley employees.
·  To direct and motivate all galley employees.
·  Monitor quality and specification of all items loaded ensure company standards are adhered to.  Report all discrepancies to the chef.
·  Monitor quality and presentation of all food items, provide corrective action where necessary.
·  Provide training in HAACP procedures and ensure same is carried out on daily basis by all employees.
·  Ensure all kitchen personnel are familiar with operation of all kitchen equipment.
·  Ensure kitchen equipment, accessories, is adequately maintained.  Submit repair requests and follow up wherever necessary.
·  Ensure temperature logs for all refrigeration is taken by department heads on a daily basis.   Monitor same and follow up on defective equipment.
·  Follow-up on the daily requisitions from all kitchen outlets.
·  Review food cost work sheet and daily issues with department heads.  Plan any corrective action accordingly.

Business plan /Analysis

·  To be aware of budgets and have handle on sales.
·  Plan cost effective proposal for banquets.

Team Management

·  To ensure decision making process is transparent and fair.

General Duty

·  Should have a thorough knowledge of menus, recipes and preparation.
·  Should be able to manage all kitchen operations in the absence of Culinary Director
·  Should have through knowledge of HACCP procedures and regulation and should be able to guide and trained his team
·  Should be able to manage his team
·  Should be able to analyse issues and have the temperament to deal with it with in company guide lines.