Chef De Partie-Butcher

RESPONSIBILITIES • Ensure respective TMs are operating as per Quality Management System • Ensure respective TMs are operating as per S&H regulations and policies • Implement work schedules and ensures its application thereof by subordinates • Supervise and participate in all stages of preparati ...

RESPONSIBILITIES
• Ensure respective TMs are operating as per Quality Management System
• Ensure respective TMs are operating as per S&H regulations and policies
• Implement work schedules and ensures its application thereof by subordinates
• Supervise and participate in all stages of preparation
• Control quality and presentation of meal by tasting and verifying texture and consistency
• Instruct cooks to prepare food according to “fiche technique”
• EnsuresTMs’ grooming is in accordance with hotel’s standards
• Ensure the process of closing kitchen (gaz, water, electricity, air con, cold room…)
• Supervise the cleaning and carries out routine inspections of the kitchen/pastry
• Monitor the adequate usage of cleaning products (Quantity/Quality)
EXPERIENCE
• SC level or equivalent, professional training and experience
• 3 Years experience in hotels as DCDP
• Computer literacy will be an advantage
• Adapting to unexpected situation
• Respect procedures for food handling purposes
• Conversant to Rules and Regulations prevaling in the Establishment
• Ensures creativity and buzz activities are always present
• Ensure SOP are respected and applied
• Ensure compliance to all safety standards
• Ensure health and safety procedures
• Follow up quality management system
• All repairs and maintenance for Outlet and special events
• Collect of provision
• Obtains “bon de commande”, Guests’ requests
• Kitchen materials