Chef De Partie

Job description

Position : Chef de Partie

Place of Work : Hotel Kitchen

Responsible to : Executive Sous Chef

Responsible for : Junior staff in Kitchen

Scope and General Purpose of Job

To oversee a section of the Kitchen and ensure that it runs according to performance standards established by the Executive Chef/ Executive Sous Chef.

Main Duties

Operational

1. To organize and set up the assigned section of the kitchen as efficiently as possible to increase speed and maximize productivity.

2. To ensure that all dishes from that section are prepared consistently and according to standard recipes.

3. Assist in maximizing employee morale and productivity.

4. Ensure that Kitchen adheres to the Company and the Hotel Policies, Procedures and Minimum Standards.

5. Ensure that product consistency in quality of appearance and taste.

6. Assign responsibilities to subordinate and to check their performance periodically.

7. To control waste and losses and keep them to a minimum.

8. To check all Kitchen areas and maintain a high level of hygiene.

9. To prepare daily mise-en-place and ensure that all sections are ready for service.

10. To become familiar with all sections of the kitchen to facilitate the flexible use of employees.

11. To work in any section of the kitchen when necessary or as requested by the Executive Chef/ Executive Sous Chef.

12. Ensure that your timesheet is accurately and honestly signed by yourself on daily basis.

Employee Relations

1. To assist in the building of an efficient team of employees by taking an active interest in their welfare, safety and development.

2. To supervise the junior employees within the department, ensuring that the correct standards and methods of service are maintained.

3. Support, train and mentor students in the Kitchen, ensuring that they have the necessary skills to perform their duties with the maximum efficiency.

Desired profile

Qualifications :

General

1. To respond to any changes in the Food and Beverage & Kitchen Department function as set out by the hotel.

2. To report for duty punctually, and adequately dressed.

3. To maintain good working relationship with your own colleagues, and all other departments.

4. To provide a courteous and professional service at all times.

5. To have a complete understanding of and adhere to the Hotel's Policy relating to Fire, Hygiene, Health and Safety.

6. To maintain a high standard of personal appearance and hygiene at all times.

7. To work flexible hours according to the demands of your functions.

8. To undertake any reasonable tasks and secondary duties as assigned by the Executive Chef/ Executive Sous Chef.

9. To attend and contribute to all Staff meetings and other related activities.

10. To attend all training sessions organized by the Executive Chef or HR Training Manager.

Occasional Duties

1. To carry out any other reasonable duties and responsibilities as assigned

2. To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments / areas if required, to meet business demands and guest service needs.

3. To assist the Executive Chef and Executive Chef in creating and modifying menu items.

4. To carry out quarterly, bi-annually, annually inventory of operating equipment. 2-3 years CDP experience in hotel industry.