· The chef de Partie is responsible for the daily operation in the assigned kitchen to meet the expected standards.
· During your time you are fully in charge for the food production.
· Runs checks in production areas to see that standards are being met.
· Checking the set of stations are on time for each service period.
· Make sure all food is prepared by recipes.
· Make sure food quality and quantity meet our standard.
· Make sure food is sent to correct area on time.
· Notify Chef or Sous Chef of any problems or complaints as and when they arise solve immediately of possible – empowerment.
· In charge that professional work procedures are in place.
· Communicate any problems with outlets to the affected Department Head and Sous Chef for follow up.
· Checks inventories to see proper storage and rotation of stock.
· Follow up to see proper completion of assigned levels on production charts.
· Aids in the training of food production staff.
· Checking that all food items for storage must be covered with
vitalism, dated, labeled, initialed by the person who made or used it.
· Checking of rotation of foods-old first-newest last.
· Checking that after service, oven tops, work areas and reach in boxes are cleaned.
· Any other requests made by the Executive Chef and other management, including stooping, bending and lifting weights up to 30 pounds will be normally be required.
· Will sign acceptance of tools, uniforms, knives, etc. and will pay back to the company any noise for loss or damage of said equipment.
· Participates and follows up on taste panels.
· Checking that production charts are closely followed and adhered to.
· Checking that the appropriate cleaning charts on a daily basis are filled out properly.
· Be a ware of accident prevention and help enforce safe work conditions – ZERO ACCIDENTS IS OUR GOAL.
· Follow all kitchen regulations as outlined ad directed.
· Checks staff feeding for quality, quantity and adherence to menu cycle.
· Controlling that time cards are punched for meal periods and breaks.
· Attends food & beverage meeting weekly, monthly kitchen meeting and staff meeting if possible.
· Make sure production charts are closely followed and adhered.
· Provide outlet with minimum of inventory stock and maintain wastage levels at a minimum.
· Communicate with stewarding supervisor for cleaning schedules.
· Assure that high cost items are used properly.
· Checks with the Banquet Chef the co-ordination of production.
- Level V in Food Preparation or Hotel Kitchen Operation or Foreign dish Cooking and related field - At least 5 years related work experience - Having a great supervisory skill - Superior in Communication and Good Command of English - Multi-tasking - Basic Computer skills - Having the critical competencies for the position
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