Chef de Partie CUISINE

Under the general guidance and supervision of the Senior Management and within the limits of established unit policies & procedures, assists in overseeing and directing all aspects of the kitchen operation, including setting menus and food preparation.

Duties and Responsibilities

Plan and set the menu for the restaurant, keeping in mind current customer and brand profile

Supervises the function of all kitchen employees, facilities and costs to ensure maximum food and beverage departmental profit is achieved.

Controls and analyzes, on an on-going basis -

-quality levels of production and presentation

-guest satisfaction

-operating/food costs

-cleanliness, sanitation and hygiene

Ensures optimum performance in all of the above areas as assigned.

Ensures the production, preparation and presentation of all food items to ensure highest quality at all times.

Establishes and maintains effective employee relations.

Conducts such functions as hiring specific levels of employees, employee orientation, coaching and suspension, if necessary, to ensure appropriate staffing and productivity.

Conducts formal on-the-job training sessions for kitchen employees.

Checks perishable food items received for quantity and quality standards.

Updates, on a daily basis, the GM – Unit Operations of all relevant information in operational matters.

Performs related duties and special projects as assigned.

Closely follows up on maintenance or repair order, if any.

Hands over related duties to ensure smooth operation.

Controls movement of unauthorized personnel in the kitchen.

Evenly distributes the workload amongst the associates.

Checks attendance, duty rosters and inspects uniforms for cleanliness and to supervise staff performance.

Checks all storeroom requisitions and countersigns them.

On a daily basis, checks the cleanliness of all walk-in fridge / deep freezers and ensures proper storage of raw materials and food items.

Checks on taste, consistency and quantity of all prepared food items. Ensures there is no over production.

Attend daily briefings.

To conduct training sessions in order to maintain high standards of food quality.

Performs any other duties or responsibilities that the Management may assign from time to time.

Work on the established SOPs for the current menu as well as work to develop new an innovative recipes and menus.

Behavioral Traits

Leadership & Direction

Good Communication

People Management

Conflict Resolution

Crisis Management

Good Interpersonal Skills

Attention to Detail

Team Work

Full-time

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