Chef de Partie

MAIN OBJECTIVES AND JOB ROLE:

 

Under the guidance and supervision of the Senior Chef and Sous Chefs to prepare food, supervise and take part in the day to day running of the section.

  • Ensure that a high standard of preparations and presentation is achieved before any dish leaves the kitchen.
  • Makes sure and checks that all mis-en-place is up to date and liase with other sections with their mis-en-place and wastage.
  • Check weekly function sheets and order sufficient stores.
  • Check kitchen beverage stock and control on a daily basis.
  • Oversees staff on the section, training on the job, and ensure that the section runs smoothly and efficiently.
  • Delegate staff in their duties and keep up standards in health, safety and hygiene.
  • Is generally alert for opportunities to improve the profitability of the section.
  • Reports and hygiene problems including pest sightings to the Senior Sous Chef or Sous Chefs.
  • Reports and defective machinery or equipment immediately to thesous Chef               
  • Be constantly aware of new ideas and create new dishes in the F & B outlets.
  • Ensure that all food items are date stamped.
  • Maintain a high standard of discipline to reduce waste and accidents.  Report all faults, errors, complaints and compliments to the Senior Chef on duty.
  • Prepare hot dishes for staff meals when requested.

 

HEALTH AND SAFETY

  • To adhere to all the company's procedure on health, safety and hygiene.
  • Full awareness and compliance with the fire evacuation and security procedures for the Hotel.
  • Report any accidents and potential hazards to the Department Head.

 

TRAINING

  • To attend any internal or external courses that management may deem beneficial.
  • To be alive to new ideas and systems which could benefit the department or hotel                                                         
  • Attend departmental meetings.

 

MAINTAINING IMAGE OF THE HOTEL

  • To be smart in appearance and courteous at all times and to act as an ambassador for the Hotel.
  • To be punctual for duty at all times.
  • Train all new staff to a competent standard of work in the section.

 

OCCASIONAL DUTIES

  • To take charge of the kitchen occasionally in the absence of the Sous Chef.
  • To carry out any reasonable request made by management.
  • To be flexible in the duties required of you, by assisting in another department if requested to by Department Head.             

 

 

 

 

 

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