Demi chef de Partie - Butcher

Job description

Job Description

·  Responsibilities include direction and supervision of the kitchen team while ensuring highest-level of quality and consistency in preparation and presentation of dishes as per the standards.
·  Ensure that all HACCP procedures are followed and clear records are maintained at all the times.
·  Plan and coordinate the activities of the team to ensure operative effectiveness.
·  Follow guidelines laid by the Sous Chef on menu plan
·  Ensure stock levels are maintained by calculating inventory, ordering and retrieving supplies.
·  Estimate daily and weekly requirements as per the process laid.
·  Supervise the function of the kitchen team, facilities and costs, hence contribute towards maximizing the overall Food & Beverage departments profit.
·  To ensure that the preparation and presentation of food complies with the standards.
·  To re-arrange duties and rosters as necessary to ensure that all tasks are correctly and timeously completed.
·  Ensure that company and statutory hygiene standards are maintained.
·  Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times.
·  Handle additional responsibilities as and when delegated by the Management.
·  Control and analyze on an on-going basis the following:
·  Quality levels of production and presentation,
·  Guest satisfaction,
·  Operating food cost,
·  Cleanliness, Sanitation, and Hygiene.