Chef De Parties - for Churrascaria Restaurant - Wyndham Garden Manama - Wyndham Hotels amp Resorts

Job Summary

The CDP s responsible for assisting in ensuring that all meals coming from the kitchen are well prepared with regard to quality consistency eye appeal taste and food cost. He/she is expected to utilize training provided by the Sous Chef meet corporate quality standards assist in establishing and enforcing food specifications portion control recipes and sanitation. The CDP is also responsible for assisting in controlling food and labor costs while maximizing guest satisfaction.

Education & Experience

• At least 2 years experience in either a hotel restaurant or an upscale restaurant. Knowledge of cooking meat churasco style is a must. Has hands on experience in a Churrascaria Restaurant and rodizio style service. Ability to prepare and serve various cuts of meat chop mix and make entrees sauces and sidedishes.

• A culinary degree; or at least 2 years of progressive experience in a hotel or a related field.
• Must have knowledge of F&B preparation techniques health department rules and regulations liquor laws and regulations.

Physical Requirements

• Long hours sometimes required.
• Medium work Exerting up to 50 pounds of force occasionally and/or 20 pounds of force frequently or constantly to lift carry push pull or otherwise move objects.

General Requirements

Fundamental Requirements

• Work with other F&B managers and keep them informed of F&B issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Monitor quality of all food product and presentation.
• Assist in preparation of required reports including (but not limited to) Wage Progress payroll revenue employee Schedules quarterly actions plans.
• Assist in overseeing all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery and cold food from the pantry.
• Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time.
• Respond to guest complaints in a timely manner.
• Ensure compliance with SOPs in all outlets.
• Know and enforce all local health department sanitation laws.
• Know how to compute daily food cost.
• Assess food portion size visual appeal taste and temperature of items served.
• Check all stations at the end of every shift for proper food storage and sanitation.
• Check food purchases for proper ordering quality and price structure.
• Enforce a clean as you go policy at all times and have all cooks work together with utility personnel to maintain a clean sanitary environment.
• Train with Sous Chef on food cost receiving and requisition procedures and payroll.
• Prepare daily food production sheets.
• Cut meat poultry seafood according to daily business.