Chef de Partie

Job Description

Job description / Role

Scope and Objectives

This position is responsible for training the juniors at the appointed section in preparing & delivering consistently high-quality food. Observing all standards as set by the hotel and regulated by local authorities, ensuring all hygiene, cost controls systems are followed and maintained.

Grooming

Our appearance is a statement of who we are. Our grooming should create a professional image at work that is why our every team member needs to follow the grooming standards at all the time.

Key Interactions

Internally:
– Food & Beverage
– Catering sales
– Engineering
– Talent & Culture
– Stewarding
– Purchasing
– Housekeeping

Externally:
– Guests
– Suppliers
– Vendors

Primary Responsibilities
– Preparation of food, cooking, quality control, cutting & HACCP
– Maintain daily mis-en-place (MEP) and prepare ingredients
– Lead by example, inspect & clean food preparation areas, ensure safe personal hygiene & sanitary food-handling practices, HACCP, labelling & FIFO/FEFO practices, hygienic handling & storage of equipment & utensils
– Check the taste, temperature & visual appeal of food items prepared to ensure that the quality & portion are consistent & as per specifications set out
– Ensure the highest standards and consistent quality in the daily preparation
– Provides guidance & training to junior kitchen staff members, including, but not limited, to line cooking, food preparation & dish plating
– Strict adherence to purchasing procedures
– Keep up to date with the new products, recipes and preparation techniques
– Have full knowledge of all menu items, daily highlights & promotions
– Adhere to recipes and stock management
– Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to

Other Responsibilities:
– Be well versed in hotel fire & life safety/emergency procedures
– Apply necessary precautions with regards to the hotel food safety & hygiene standards (HACCP)
– Attend all briefings, meetings and trainings as assigned by management
– Maintain a high standard of personal appearance and hygiene at all times
– Perform other reasonable duties assigned by the assigned by the Management
– Establishing and maintaining effective inter-departmental working relationships
– Actively share ideas, opinions & suggestions
– Efficiency in preparations & execution
– Acquire culinary knowledge & skills to grow as a junior sous chef
– Guide & train the junior colleagues on a daily basis to ensure high motivation and productive working environment

Main Complexity/Critical issues in the Job:
– Multi-tasking
– Delivery of high quality product on a consistent basis
– Cleanliness of work area
– Practice strict control on food portioning & wastage, thereby ensuring gross food profitability