POSITION TITLE : CHEF DE PARTIE
DEPARTMENT : FOOD AND BEVERAGE
PURPOSE :
Under the general guidance and supervision of the Executive Chef, and within the limits of established Corporate Policies, Procedures and Food and Beverage Manual, assists in organizing, directing, overseeing the food production, preparation and presentation in assigned kitchen section.
RELATIONSHIP :
1.Report directly to the sous Chef.
2.Interacts and cooperates in coordinating function with all kitchen section staff, storeroom and other department as required or requested.
DUTIES AND RESPONSIBILITIES :
1.Assists participates and supervises the day-to-day function, activities of facilities and personnel engaged in the preparation, presentation of food production in assigned section and ensure that the standards performance are implemented and maintained according to the designated task.
2.Established the high quality level of food productions and ensures that the hotels standard and guests satisfaction are met.
3.Routinely check and conducts all miss-en-place work required and ensures that all equipment and areas of responsibilities are kept up to the expected standards of sanitation, hygiene, clean lines, neatness, according to the designated regulations.
4.Ensures timing of cooking are adhered to guest satisfaction.
5.Controls on an on going basis the following:
a.Quality level of food production.
b.Sufficient stocks of product materials to ensure service requirement are met
c.Cooking appliances are properly cleaned and functioning.
6.Complies with an ensures that the hotels :
a.Health, safety and hygiene policy.
b.House rules and regulations
c.Grooming and appearance standards
are observed and met.
7.Checks and identifies assigned section needs for maintenance work.
8.Ensures punctual attendance and adheres to duty schedules as directed by the Sous Chef.
9.Attends and participates in formal training held by Manpower or Kitchen in regard to the expected food quality standard production and future career development.
10.Informs, notifies Sous chef and cooks of special request and or other related matter.
11.Practices Basic Skills of guest courtesy as appropriate.
12.Maintains an effective working atmosphere in section assigned by means of good communication and cooperation system between Stewarding, Banquet, restaurant and other section.
13.Attends and Conduct to regular kitchen meeting and/or briefing.
14.Attends to guest complaints regarding food productions and refer them as necessary and or discuss same with Sous Chef. and follow up on corrective action.
15.Ensures the dispenses food regulation are implemented appropriately.
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