Chef de Partie
- Black River
- Not disclosed
- Permanent
- Added 17/08/2017
- Closing 16/09/2017
Supervise activities in section of kitchen to ensure efficient preparation of food as per Standards
- Take part in training and implement accordingly
- Conduct adequate and satisfactory on-the-job training
- Keep his superior informed about all unusual matters concerning any plans affecting his/her area
- Ensure that discipline prevails within the team and communicates any disciplinary issues to Superior / HR Manager
- Ensure that orders have been prepared and delivered accordingly
- Establish and maintain effective employee relations
- Prepare requisitions according to requirements
- Keep inventory of equipment and utensils for control purposes
- Minimize wastage and breakages
- 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)
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