Chef de Partie

Objective:

This role involves overseeing the preparation and cooking of food within their section and ensuring it meets the restaurants standards. The role must ensure to maintain an adequate inventory inter-department coordination and be involve in training. The role also carries the full responsibility of the operating equipment including its inventory levels. He/she will ensure always maintaining the outlet food cost. He/she also must ensure and enforce the service standard by directing the team.

Key Result Areas: (What are the critical accountabilities of the job Write in bullet points and focus on the results that are expected from the each statement (eight to ten in total) please indicate what must be done within which area or framework and with what end results.

Reference should be made to contribution to business strategy planning budgeting operations team leadership team contribution challenges attitude for decision making etc.

Against each area of responsibility mention for the end result i.e. mention the key indicators to track performance.

• Managing a specific section by preparing and cooking dishes according to recipes and standards.
• Assists supervisors/ Head Chefs in generating work schedules for kitchen personnel according to forecasted demand requirements.
• Demonstrate excellent product knowledge of all food and special functions by attending all training programs organized by Learning and Development Team to ensure consistency and propose innovation in the food menu.
• Regularly check that equipment is cleaned by the team when necessary or according to their schedules and supports them if required.
• Ensure that a safe hygienically fit working environment is maintained by following the SOPs and reporting any concerns or faults immediately to the immediate supervisor.
• Regularly check and maintain the highest level of personal hygiene and ensure the team follows grooming standards as per standard all the time.
• Ensure to manage inventory ordering supplies and minimizing waste in coordination with seniors/executive chefs.
• Establishes and maintains smooth work relationships in the kitchen by coordinating and extending support to manage peak time/ events.
• Always maintain the quality levels of kitchen production and presentation at their highest level.
• Understand and educate the team to apply safety Policies & Procedures including during emergency situations.

Knowledge Skills and minimum experience: (What does it take to deliver the Key Result Areas in terms of knowledge/qualification specific experience technical and /or management skills etc. This should be based on the requirements for the job and should not be confused with the actual qualification & experience of the current incumbent).

Education Qualification:

• High School Diploma/ Degree or equivalent qualification in culinary field (must have).
• Certificate courses on specific culinary skills (preferred but not mandatory)

Work Experience:

• Years of Experience: 4 years out of which 2 years as Demi Chef de Partie is preferred.
• Area of Experience: Food & Beverages Culinary experience.

Technical Skills (Role Specific):

• Good communication skills.
• Attention to detail.
• Customer Focused.
• Teamwork and Collaboration
• Ability to stand for long periods and lift heavy objects.