Chef de Partie

Responsibilities:
• Assists the Executive Chef in maintaining equipment in good condition at all times to maximize operating life and keep records as per system.
• Attends all training sessions and courses, briefings and meetings as required.
• Supervise and allocate work to ambassadors, according to their knowledge and skill level.
• Walk show kitchens and Heart of House kitchens to ensure all is according to standards.
• Follow HACCP and local Hygiene law training courses
• The highest quality of our Food, Beverage & Services provided regardless in the guest areas or heart of the house must be the main focus.
• Ensures standard of food quality and safety at all times during active checking per shift.
• Assist the daily ordering and requisitions to meet budgeted food cost without effecting quality.
• Attends daily Sous Chef briefing/F&B briefings/Catering meetings/HACCP meeting and any meetings invited or assigned.
• Follow HACCP and local Hygiene laws at all times
• Checks on daily base reports to monitor cost and improvement possibilities to control food cost.
• Attends all training sessions and courses, briefings and meetings as required.
• Assists Executive Chef to keep food cost within the assigned budget to ensure profitability
• Ensures hygiene and cleanliness all around the kitchen, food production and food storage areas during active walks per shift
• Assist Food stores belongs to Kitchen (Fruits, Vegetable, Diary)
• Enforce on daily basis SOP’s are being followed
• Contributes to overall profits, through prevention of wastage and maximizing use of raw materials
• Ensure all HACCP records are kept on time and in a professional set up as set by Executive Chef.
• Assist effective storage and stock levels in all stores, walk in fridges and fridges
• Assists the management to ensure the hotel’s high standards are maintained and improved continually.
• Keeps and reports any incident, problems and complaints to CDC, SC and Executive Chef.
• Enforces fire safety as per hotels policies.