Chef De Partie - Staff Canteen

Under the general direction of the Human Resources Manager or delegate, and within the limits of established InterContinental Hotels Group and local hotel policies & procedures, is responsible for all food preparations for the Staff Restaurant.

• Assist in the planning of all menus to be served in the staff canteen according to the policies of the HR Department regarding staff meals – variety, quantities, dietary constraints, preferences etc.
• Assist in planning supplies in advance and liaise with the purchasing department in order to ensure availability of food and beverage commodities for the staff canteen on time.
• Assist in planning daily requisitions of food and beverage commodities as per menu programmes.
• Plan and coordinate the work of the canteen kitchen personnel for optimum efficiency.
• Prepare food items to be served in the canteen according to established schedules.
• Ensure that food is always prepared to the highest standards in terms of quality.
• Ensure that strict hygiene conditions are observed for the storage of food commodities and during the preparation of meals.
• Ensure maximum efficiency of service of food to staff by optimising liaison between the kitchen and distribution counter.
• Keep the kitchen premises in an excellent state of tidiness, cleanliness and maintenance at all times
• Assist in the management of operating costs of the canteen and ensure that the budget allocated is put to effective use.

Perform any other related duties as may be assigned to from time to time by the Human Resource Manager