CHEF DE PARTIE

SUMMARY OF FUNCTION

Maintain day-to-day kitchen operation and staff. Supervise designated food preparation areas to ensure a consistent, high-quality food product. Works with the F&B management team and associates to continually improve guest and associate satisfaction while maintaining the operating budget.

DUTIES & RESPONSIBILITIES

Operation

• Supervises kitchen shift operations and ensures compliance with all food & beverage policies, standards, and procedures
• Recognize superior quality products, presentations, and flavors.
• Maintain purchasing, receiving, and food storage standards.
• Ensure compliance with food handling and sanitation standards.
• Ensure compliance with all local, state, and federal regulations.
• Calculate accurate, theoretical, and weighted food costs.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Support procedures for food & beverage portion and waste controls.
• Follow proper handling and service temperatures of all food products.
• Assist with an effective kitchen equipment repair and maintenance program.
• Effectively reports and follows up on associate workplace incidents.  Observes service behaviors of associates and provides feedback to individuals, continuously striving to improve service performance.
• Helps associates receive ongoing training to understand guest expectations
• Support a department orientation program for associates to receive the appropriate new hire training to successfully perform their job.
• Ensures associates are cross-trained to support successful daily operations.
• Perform other duties as assigned to meet business needs.

Standards and Procedures

• Train the entire team about food hygiene rules and regulations
• Ensures all  SOP’s  are implemented correctly
• Participate in and promote an energy conservation program

GENERAL RESPONSIBILITIES

• To attend any meeting or training sessions as required by management.
• To adhere to the company’s policies and procedures for quality, environment and food safety.

QUALIFICATIONS

• Bachelor’s Degree or Diploma in Culinary Arts
• 3+ years’ experience in a similar capacity/ factions position in a 4 or 5 star hotel or in a well-established restaurant
• Experience in managing entry-level employees
• Excellent Knowledge of the English Language
• Highly effective communication and organizational Skills
• Deep knowledge of the food industry and trends
• Good knowledge of HACCP procedures
• Ability to obtain and maintain a food handler certification
• Customer-centric

Tagged as: Leadership Skills