Chef De Partie

To provide a professional service to within the kitchen, facilitating the preparation and service of all orders for food and beverages through dine-in, take away and delivery to the recipes and standards of the Company. 

To ensure all orders are received and processed accurately and in a timely fashion.

To ensure the kitchen and preparation areas are always clean, clear from obstacles and ready for use.

To assist in the general day-today operations of the business as required, promoting the values of the Company and ensuring the highest levels of customer satisfaction

Specific Roles and Responsibilities

General Standards

1. Be familiar with general industry standards of preparation and service of both food and beverages

2. Provide a professional level of service in the preparation of food and beverage items, always in adherence to the strict recipes and quality guidelines of the Company and without compromising the quality or presentation of food

3. Have a detailed knowledge of all menu items, together with the ability to discuss the menu,ingredients, and daily or periodical promotions with customers

4. Cross-train for F&B service positions including table service (dine-in) & call centre in the capacity of server /waiter/tress, whenever possible and following the correct procedures

5. Always have a kind, pleasant and helpful attitude and nature, exceed expectations of your team,superiors and guests and always smile

6. Train in the use of the POS for delivery and dine-in orders, and assist in operation of the POS as requested by direct superiors

7. Ensure kitchen and all preparation areas are clean and clear at all times

8. Always carry kitchen equipment, utensils, plates, glasses and cutlery in a professional, safe way and in accordance with the Companys Standard Operating Procedures (SOPs) and in line with accepted industry safety standards

9. Always ensure that your work is executed according to standard operating procedures and employee handbook

10. Keep all stations tidy and clean at all times

11. Create and maintain a sound working relationship with all personnel

12. Report to your direct supervisor prior to leaving your station for break or at the end of the shift

13. Be resp onsible for knowing your shift timings and arriving to work on time

Specific Duties

1. Ensure all orders are acknowledged if received by you - repeat the order to your team or Head

Chef and confirm each menu item and modifier choice verbally

2. Be aware and record all food wastage in the forms provided

3. To be a holder of a Basic Health and Hygiene Certificate

4. Practice excellent personal hygiene

5. To have full and complete knowledge of the Companys menu and preparation processes andstandards of all menu items

6. Lead and support the junior members of the team

7. Show a strong desire to improve on skills and knowledge

8. Ability to produce work in accordance with a dateline which has been set

9. Show initiative and seek solutions to the minor obstacles from time to time

10. Always treat every piece of equipment with respect and reports any equipment malfunctions to supervisors

11. Assists in the preparation of all food items in accordance with standards of quality, quantity control, and presentation as established by the Head Chef

12. Prevents the spoiling and contamination of food by practicing proper sanitation and complying with Hotel policy and health regulations

13. Helps to minimize wastage and losses and achieve food cost targets

14. Creates and maintains a sound working relationship with all preparation personnel

15. Complies with departmental policies as well as forth in the Employee Handbook

16. Reports with proper tools, clean uniform, and recommended footwear at the stated time

17. Co-operate with the Safety & Security Department in order to maintain security and prevent theft from the kitchen areas

18. Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales

19. Study each recipe and gather all necessary ingredients

20. Delegate tasks to kitchen staff

21. Inform wait staff about daily specials

22. Ensure appealing plate presentation

23. Supervise Cooks and assist as needed

24. Slightly modify recipes to meet customers needs and requests (e.g. reduce salt, remove dairy)

25. Monitor food stock and place orders

26. Inspect supplies, equipment, and work areas for cleanliness and functionality

27. Hire, train, and supervise cooks and other food preparation workers

28. Order and maintain inventory of food and supplies

29. Monitor sanitation practices and follow kitchen safety standards

30. To carry out all the roles and responsibilities of all Junior level as per the business requirement.

Pre-requisites

Minimum 2 years working experience in a similar role

Culinary school diploma preferred

Ability to communicate, read and write comfortably in English

To be comfortable working with others and to maintain a positive, cheerful demeanour

To create a rapport with customers and colleagues and promote a fun, professional work

environment

To always conduct themselves in a professional manner

Character requirements

- Ability to effectively communicate with the kitchen staff

- Attention to detail

- Available to work weekends, holidays and frequent late nights

- Ability to handle pressure

- Good culinary skills

- Good Leadership skills

- Ability to remain calm and undertake various tasks

- Excellent time management abilities

- Up-to-date knowledge of cooking techniques and recipes

- Familiarity with sanitation regulations