Chef De Partie (Hot Kitchen)

 

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Scope and General Purpose

1.         Specific Duties and Responsibilities:

• • Takes care of daily food preparation and duties assigned to him through the superiors to meet the standard and the quality set by the hotel.
• Prepares the daily mis-en-place and food production in different sections of the main kitchen or satellites.
• Coordinates daily tasks with the Executive chef.
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.
• Instructs and leads subordinates through their daily requirements in food preparation and actively takes part in set up and supervising of buffets and special functions.
• Coordinates and participates with other sections of requirements, cleanliness, wastage and cost control.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily Executive chef on the daily requirements, functions and last minute events.
• Checks daily time sheet is correctly filled at the section, prepare a weekly roster and keeps overtime to a minimum.
• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
• To be an example for personal hygiene and cleanliness on and off duty.

2.         General Responsibilities

• • To promote efficiency, confidence, courtesy and an extremely high standard of social skills.
• To generally promote and ensure good inter-departmental relations.

• • To display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.
• To demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment.
• To adhere to Company and Hotel rules and regulations at all times.

• Occasional Responsibilities
• • To report any equipment failures/problems to the Maintenance Department.
• Pass any maintenance requests to the Maintenance Department.
• To participate in any Training/Developments schemes as recommended by senior management.
• To assist the Duty Manager in any task outlined/detailed by him/her.
• To comply with any reasonable request made by management to the best of your ability.

• Legal Responsibilities
• • Ensure that the standards required by Law and by Management are maintained at all times in the areas specified above.