Chef de Partie
Chef de Partie
Posted on :
26-11-2024
Employer Active
1 Vacancy
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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.
- Followup 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.
- Followup 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.
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
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