Chef De Partie (Hot)

The position is responsible for:

Chef de Partie runs a specific section in the kitchen and reports to Sous Chef. Roles are made up of various responsibilities related to kitchen matters

Primary Responsibilities

• To assist colleagues, in supporting Culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust

• To actively participate in the training, development the Culinary colleagues, according to the monthly training plan ,“comment cards”, hygiene reports and any other highlighted areas for fine tuning/development that would benefit the team and guests

• Conducts colleague performance appraisals to review colleagues’ general performance and discuss any areas for fine tuning / development – and highlight areas of strength

• Maximize motivation, morale and consistently maintain discipline and discipline related documentation following hotel guidelines and local legislation

• To report accidents and sickness in the log Book and to report any such incidents immediately to the Sous Chef and Chef Cuisine with clear and concise updates if required, and follow up completed

• Attends meetings and briefings as instructed by the Sous Chef and Chef Cuisine and clearly and concisely disseminates relevant information to related teams, in a timely manner

• To conduct regular meetings with the Culinary colleagues to assist, provide support, build morale and enhance credibility

• To inform and keep the Chef de Cuisine and Executive Sous Chef up-to-date on challenges and irregularities and recommend courses of action

• To respond to change positively, in the departmental function as dictated by the industry, company or hotel

• Interacts with colleagues of other departments within areas of responsibility and develops solid working relationships with them

• To be an ambassador of Lateral service for the team

• To have a complete understanding of, and adhere to the Local authorities & company’s policy on Safety Procedures and Practices

• To have a complete understanding of, and adhere to the Local authorities & company’s policy relating to Food hygiene and Safe Food Handling practices

• To have a complete understanding of, and adhere to the Culinary standards relating to recipes, preparation methods and plating standards

• To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage

• To ensure that proper work orders are issue to repair Culinary equipment and solid follow up to ensure maximum operating equipment

• To take responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications

• To assume a professional interest for the quality of food prepared and presented in the kitchen the consistent – continuous improvement of related teams and product

• To assist the Sous Chef / Chef de Cuisine communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation, to the team with clear and concise details, and follow up

• To expedite orders on the line in a professional manner

• To identify and request assistance if required, prior to any breakdowns occurring

• To supervise all colleagues during the set-up, service and breakdown for each meal period-event

• To follow all control and key procedures

• To ensure all “quality ingredients” are accurately ordered, received and stored following F.I.F.O. rotation

• To ensure all “quality ingredients’’ are professionally prepared in accordance with recipes, plating guides or buffet set ups , with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team achieve its financial goals-targets, Food Cost

• To monitor the kitchens operating costs and implements corrective pro-active action where necessary to reduce expenses

• To understand, and post employee work schedules to reflect operating forecasts and to keep within budgeted figures

• To verify that all scheduled staff is present and signed-in

• Implements effective food promotions in co-ordination with the Sous Chef / Chef de Cuisine

• To supporte “Chef’s Creations" which meet the needs of the target market and are in line with the operating concept for the venue-hotel

• To communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation

• The ability follow control systems, which will assure quality and portion consistency

• To supervise all colleagues during the set-up, service and breakdown for each meal period

• To ensure that all venue reports, schedules, standard recipes, menus, food presentation photographs and correspondence are completed in liaison with the Sous Chef and Chef Cuisine in an accurate and punctual manner

• Ensures that all the required food transfer are completed to the appropriate venue/department.

• Ensure full liaison with other members of the section and the Kitchen team

• Key relationship with the Sous Chef and Chef Cuisine

• Daily data collection and reporting of issues as they arise

• Support of Departmental objectives

• Completion of twice yearly Heartbeat surveys

• Diligence in prevention of wastage

• Attendance at Departmental meetings and Heartbeat feedback meetings

• Ensures that all the required food transfer are completed to the appropriate venue/department

• Be a friendly face and helping hand to our guests

• Look smart – wear your uniform with pride

• Other ad-hoc duties – unexpected moments when we have to pull together to get a task done

• May assist with other duties as assigned by management

Main Complexity/Critical issues in the Job

• Integration into existing processes/workflows, business processes. Perhaps a latent challenge in some of those already mentioned. Most B2B go-to-market teams manage a complex set of technologies, processes, and workflows. Many of these have been adjusted and tweaked over time to the point where small changes can become large endeavors. When it comes to implementing a CDP with new, different data, there are tactical challenges in making sure scoring, routing, lead management, territories, etc. all continue to work correctly and don’t break. Like any big project, there are often some unforeseen challenges that will require additional work and problem solving.

• Alignment between teams. Because of the potential for complexity and change, = CDP need to be aligned across departments, and even across the company. Marketing is often the epicenter of a CDP initiative, but their job overlaps with many other departments. And because these teams are often using a CDP to more effectively manage inbound, outbound, and ABM efforts, there are significant impacts to Sales and Sales Ops. If these two teams in particular are not aligned, it will be a steep road.

Knowledge and Experience

• Education:

• Diploma or Vocational Certificate in Culinary Skills or related field.

• Service years in the field :

• 5 years minimum in five star hotel or fine dining venue

• 1 years minimum in position

• Solid Culinary experience

• Knowledge and skills:

• Must be able to read and write to facilitate the communication process

• Computer and Microsoft Office skills

• Solid communication & training skills

• Menu compilation skills

• Food cost of the main kitchen

• Working with multi-cultural teams

• To be aware of all Health, Safety and Fire regulations and to abide by their terms

• To maintain high standards of personal hygiene at all times

• To demonstrate proper and safe usage of all kitchen equipment

• Ensure that full uniform is worn at all times

• To support and adhere to the equal opportunities policy of the companyLanguage:

• Good comprehension of the English language

• Preferred (if required)

Interacts with guests and individuals outside the hotel including, but not limited to, current and potential clients

Competencies

• Good interpersonal skills with ability to communicate with all levels of employees

• Service oriented with an eye for details

• Ability to work effectively and contribute in a team

• Good presentation and influencing skills

• Good computer skill

• Alignment between teams