Chef De Partie

JOB SUMMARY: The Chef de Partie assists the Sous Chef to lead, manage and organize all requirements for his respective Pastry to the highest standards and in accordance to the standard operating procedures as emanated by the Pastry Chef. Ensures proper sanitation in the outlet kitchen under his ...

JOB SUMMARY:
The Chef de Partie assists the Sous Chef to lead, manage and organize all requirements for his respective Pastry to the highest standards and in accordance to the standard operating procedures as emanated by the Pastry Chef. Ensures proper sanitation in the outlet kitchen under his jurisdiction, adequate stocks of food & beverage, inter – department coordination and training. Carries full responsibility of the operating equipment including its inventory levels.

Ensures to maintain the resort food cost at all times.

Ensures and enforces the set service standard procedures by directing, supervising and motivating staff to perform to the highest level of service.

Communicates with guest and shares feedback with Chefs and Management to ensure high levels of food and service quality and guest satisfaction are maintained at all times.
DUTIES AND RESPONSIBILITIES:
Help with the breakfast “mise en place”.

Check the clearing of “mise en place” and store all left over in the refrigerator.

Keep your working place tidy, clean and sanitise.

After cooking each dish working area must be kept clean.

Cover all dishes with foil or film paper before entering the cold room to avoid bacteria.

Help the Chef when asked to do so.

Prepare food as per order given by Pastry Chef.

Supervise and train all kitchen staff in their daily duties.

Ensure the kitchen is generally clean and tidy before departing.

At the end of shift ensure the equipment used is cleaned and in good working condition and reports any malfunction to the Chef’s office.

Help other cook in any department when asked to do so.

Clear all unused M.E.P in a clean container, cover it with foil or film paper and store in its specific place.

Ensure completion of M.E.P before service.

Assists in the preparation and/or prepare food items as per order given to fulfill guest request.

Produce dishes as per recipes, photos and set standards.

Ensure cleanliness of work areas.

Maintain a safe work environment. Report and/or rectify safety hazards.

Perform any other duties as may be assigned by the Management

Check and taste all food before sending to customers
ACADEMIC QUALIFICATIONS & EXPERIENCE
- Minimum SC
- NC Level 2/3 in Pastry
- Hotel Diploma will be a definite plus
- Minimum 1 or 2 years experience in the same position
- Experience in hotel or tourism industry will be a definite plus
- Familliar to HACCP Standards