Chef de Partie - Team Member restaurant

Objective

To assist the Sous Chef in planning and co-ordinating the smooth operation of the Team member Kitchen and participate in all its food production areas in Kitchen.

Reports To

Executive Sous Chef/ Executive Chef

Reporting To This Position

Demi Chef de Partie - Team Member restaurant
Commis - Team Member restaurant

Key Duties/Responsibilities

• Actively participates in the provision of excellent service.

• Updates the daily attendance book to control punctuality, absenteeism, overtime and casual labour, in order to make sure his/her IN and OUT duty time have been recorded.

• Continuously monitors that all delegated duties in assigned kitchen section(s) are carried out in accordance with the resorts established standards and procedures, and with Management instructions.

• Conducts frequent spot-checks in assigned section(s) with regards to stock, portion control, quality of finished products, standard of presentation, flavour of food and cleanliness.

• Establishes control measures to minimize waste and theft, and ensures that operating costs are kept to a minimum.

• Evaluates food products to ensure consistency with quality standards.

• Monitors compliance of team members with grooming and hygiene, and with safety regulations and procedures as well as SOP(s) at all times.

• Efficiently implements and monitors compliance to all SOP(s) by subordinates.

• Holds regular briefings and meetings with Team Members to share information and resolve work issues.

• Provides regular feedback to Team Members on their performance.

• Facilitates demonstration and coaching sessions for Team Members in order to develop knowled Prepares food.

• Inspects, selects and uses only the freshest food products.

• Relieves any cooking/preparation station as needed.

• Observes production flow and makes adjustments in order to adhere to cost control and quality requirements.

• Assists the Sous-Chef and Executive Chef in standardising recipes for all food service.

WORKING CONDITIONS:

General:

• Subject to the fact that he/she may from time to time be expected to work outside normal hours in order to meet reporting deadlines and take full responsibility of the department thereby extending his/her support whenever needed.

PERFORMANCE STANDARDS:

Specific financial measures of performance:

• To be agreed at each appraisal

Specific non-financial measures of performance:

• To be agreed on recruitment and at each appraisal.

General measures of performance:

• As a member of the department, he/she is required to set the highest standards of performance both within his department and as an example for others outside his department.

Frequency of appraisal:

• Performance to be appraised annually or as per policy of the company

Appraiser:

• To be appraised by the immediate superior.

This is not an exhaustive list of responsibilities; it is only an indication of the duties and responsibilities expected from you. You could be subject to any other duty and responsibility by the management as and when required.