Chef de Partie – Middle Eastern

13 سبتمبر، 2022

0 5 2 دقائق

الوصف الوظيفي

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

Span of Control

Nature

Amount

Food hygiene

< 3% of occurrence

Food cost

Budget vs Actual ±1%

Headcount

Direct reports : XX colleagues

Management of stock

To be in line with forecasted food cost

Profile

Knowledge and Experience

Basic & local necessary food hygiene certificates
Minimum of 5 years in basic culinary position, preferably in similar operation
Knowledge of different culinary techniques
Certificate in culinary, preferred
Good reading, writing and oral proficiency in english language
Ability to speak other languages and basic understanding of local languages will be an advantage

Competencies