Chef De Partie
Job Description
<p><strong>JOB SUMMARY</strong></p><p> </p><p>To deliver the best prepared food dishes to the guests to create customer satisfaction and retention. Also, is responsible for maintaining a high level of Food safety and cleanliness in the kitchen and follows a schedule of organizational food preparation and cleaning duties. He/she must follow without failure the instructions given from the Head Chef / Branch Manager to optimize the operational performance, the revenues and the profitability of the Café or restaurant. Kitchen sandwich maker / cooks need to be constant on stations, be attentive and ready for business, and report to shift or duty at list before 5 min earlier. </p><p> </p><p><strong>MAJOR FUNCTIONS & RESPONSIBILITIES:</strong></p><p><strong><span class=”ql-cursor”> </span></strong></p><ul><li>Attend the food safety trainings and any other kind of update activity requested by the local authorities and implement the HAACAP always slandered.</li><li>Attending Food Control certification and get qualified, if two times failure the cost will be shouldered to the employee and “PIP” Personal improvement plan will be scheduled for 15 days. </li><li>Proper handling of standard operating procedures of all kinds of cooking processes to have food prepared according to standard recipes. </li><li>Knows and complies consistently with all company standard portion sizes, cooking methods, quality standards, kitchen rules, policies, and procedures.</li><li>Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. Count your opening product inventory, place all product in its proper location.</li><li>Portion’s food products prior to cooking according to standard portion sizes and recipe specifications.</li><li>Assist in food preparation assignments during off-peak periods as needed.</li><li>Assumes 100% responsibility for quality of products served.</li><li>Make sure you have all the product needed to assure a smooth service period.</li><li>Follows proper plate presentation and garnish set up for all dishes as per recipes book.</li><li>Maintains proper handling of all raw food products according to HACCP, local laws and regulations.</li><li>Clean and sanitize your hands regularly.</li><li>Clean and sanitize your working area always.</li><li>Always follow safe food handling practices.</li><li>Always use the labeling system to label, date, rotate and store all food products.</li><li>Dating labels are printed, used to assist employees with the properly rotating food. Every product that is prepared receives a food label.</li></ul><p></p>
