Chef De Partie
Job Description
<ul><li>Acquire a strong understanding of all local rules and regulations as per the local food control authority manuals and controls and ensure that all these processes are always 100 % implemented in the branch. </li><li> Be responsible for compliance with staff personal hygiene and implementation of food safety and cleanliness guidelines in all food production areas as per the Personal Hygiene, Food Safety, and Facility and Equipment Cleaning SOPs. </li><li> Perform Daily HACCP Checklists (opening checklist, cleaning logs, etc.) using internal platforms to ensure a check on all the critical points </li><li>Assure that all recipe manuals of each assigned station/outlet are known and strictly and consistently followed by all commis. </li><li>Ensure that food served at the Branch is meeting the company’s quality and freshness standards at all times. </li><li>Is responsible for all outlet’s operational equipment, utensils, and their maintenance & calibration as per the Facility Maintenance SOP </li><li>Conduct training courses, live demonstrations, and informational events to promote the learning and development of BOH employees in line with the Operational Training SOP. </li><li>Ensure that all kitchen team members follow emergency procedures as per Safety & Security Management SOP and that the safety protocols are clearly understood to provide a safe and secure environment for employees and guests. </li><li>Ensure supervision of the team for correct handling, storage, and usage of all food ingredients – raw, semi-finished, or finished – as per Stock management SOP </li><li>Ensures maximum kitchen profit by following cost control techniques designed and implemented by the Branch executive chef </li><li>Implement cost control techniques designed and implemented by the Branch Executive Chef to drive maximum kitchen profit. </li><li>Assist the management team in stock take process </li><li>Interact with guests whenever required to understand their needs and fulfill them (like in case of modifications, allergies, etc</li></ul><p><br></p><strong>Requirements</strong><p><br></p><ul><li>Proven experience as a Chef De Partie or other relevant culinary position.</li><li>Knowledge of different culinary styles and techniques.</li><li>Excellent communication and leadership skills.</li><li>Ability to work in a fast-paced environment and manage multiple tasks simultaneously.</li><li>Strong attention to detail and a passion for food.</li><li>Ability to work a flexible schedule, including weekends and holidays.</li><li>Diploma in culinary arts or a related field.</li></ul>
