Chef De Partie

Job Summary To be responsible for theoperation of the kitchen from preparation of ingredients to cookingand allocation of food till the food serving. Maintains inventorycontrol, recipes and ensures production output consistently withinthe concerned section. Reports and liaises directly to the SiteSupervisor or Head Chef. Job Responsibilities 1 Ensures daily thatno employee in the section shall have cleanliness and healthproblems. Monitors cleaning procedure execution. Monitors properfood handling procedures. Orients new and incoming employees onspecific tasks; cleaning procedures, usage of equipment andsupplies. Maintains coordination of Process and Quality monitoringforms in accordance with HACCP Principles and practices. Cut downon kitchen waste to the minimum and produces food and dishes as perrecipes and HACCP plan. Liaises with all Site Supervisors and keypersonnel on operational and quality functions in each section.Prepares menus in collaboration with colleagues Ensures adequacy ofsupplies at the cooking stations Prepares ingredients that shouldbe frequently available (vegetables, spices etc.) Follows theguidance of the executive or sous chef and have input in new waysof presentation or dishes Puts effort in optimizing the cookingprocess with attention to speed and quality Enforces strict healthand hygiene standards Helps to maintain a climate of smooth andfriendly cooperation Job Responsibilities 2 AdditionalResponsibilities 3 Job Knowledge & Skills •Knowledge of Food SafetyHave knowledge and skills to perform FirstAid and CPR and undergone trainingKnowledge of best cookingpractices • ERP knowledge preferably SAP functional skillsare a requirement to be successful in this role. Job ExperienceCompetencies Collaboration Accountability Food Presentation L2Resilience Quality Food Safety and Sanitation L2 Stocks and SaucesL2 Culinary Techniques L2 Knife Skills L2Leadership