Chef de Partie (Butcher)- Labourdonnais Waterfront Hotel

As a chef de partie you will have to oversee a section of the kitchen and you will be responsible for all culinary dishes that are prepared in your section.

OPERATIONAL RESPONSIBILTIES  

• Participate in daily food preparation
• Ensure that operations are carried as per standard of procedure
• Assist in menu planning
• Execute the withdrawal of unsafe end product
• Compliance to HACCP plan
• Plan and organize day to day operations of kitchen 
• Ensure that highest standards of hygiene, cleanliness and sanitation of kitchen and equipment are maintained at all times.
• Ensure that  kitchen equipment and fittings are cleaned, maintained and repaired according to departmental policies and procedures
• Ensure security of stores and stock are maintained at all times
• Assist in the planning of menus.
• To maintain a system of controlling quality and portion consistency of food 
• Responsible to supervise staff at commis and cook level.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Assess quality control and adhere to hotels service standards.
• Any other cognate duties assigned by direct Reporting Line