Demi Chef de Partie-Western
Demi Chef de Partie-Western
Posted on :
18-10-2024
Employer Active
1 Vacancy
The job posting is outdated and position may be filled
Job Alert
You will be updated with latest job alerts via emailValid email field required
Send jobs
Share
Send me jobs like this
Job Alert
You will be updated with latest job alerts via emailValid email field required
Send jobs
Job Description
Key Responsibilities
- Plan and coordinate the activities of the team to ensure operative effectiveness.
- Follow guidelines laid by the Executive 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.
- Provide effective support to the team to enable them to provide a range of effective and efficient services.
- Ensure that the team has been trained for all safety provisions.
- Motivate and develop the team to ensure smooth functioning of the department and promote teamwork.
- Prepare Duty rosters for the team in order to ensure operative effectiveness.
- Maintain appropriate staffing levels in order to consistently provide excellent guest service.
- Monitor the operations of the department to ensure that the food wastage is minimized.
- Ensure to maximize employee productivity in order to minimize payroll costs.
- Identify optimal cost effective use of the resources and educate the team on the same.
- 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 rearrange 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 ongoing basis the following:
- Quality levels of production and presentation
- Guest satisfaction
- Operating food cost
- Cleanliness Sanitation and Hygiene.
- Responsible for the preparation of menus under the direct supervision of Executive Sous Chef taking into consideration of the following:
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
Report This Job
Disclaimer: Drjobpro.com is only a platform that connects job seekers and employers. Applicants are advised to conduct their own independent research into the credentials of the prospective employer.We always make certain that our clients do not endorse any request for money payments, thus we advise against sharing any personal or bank-related information with any third party. If you suspect fraud or malpractice, please contact us via contact us page.
