Chef de Partie (Pastry)

19 سبتمبر، 2022

0 5 2 دقائق

الوصف الوظيفي

Our Food & Beverage Motto To Follow Strictly

“Gracious with people, ruthless with standards & hungry for more”

Job Purpose

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.

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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

Profile

Knowledge and Experience