job description

Chef de Partie

Chef de Partie

Main Responsibilities:

  • Take part in training and implement accordingly
  • Keep superior informed about all unusual matters concerning any plans affecting his/her area
  • Knowledgeable and compliant to Rules and Regulations prevailing in the Establishment
  • Conduct adequate and satisfactory on-the-job training
  • Keep and ensure records of on the job trainings
  • Ensure that discipline prevails within the team and communicates any disciplinary issues to Superior / HR Manager
  • Ensure that guest allergies pertaining to food is being taken into consideration concerning culinary operation, communicated to the Team and follow up is done accordingly
  • Ensure guests satisfaction during services
  • Ensure the quality of food produced and served to guests are as per set standard
  • Participate in Eco Standard/Sustainable Responsibility set by the hotel
  • Establish and maintain effective employee relationship
  • Ensure that orders have been prepared as per set standards and delivered accordingly
  • Minimize food wastage and breakage
  • Prepare requisitions according to requirements
  • Ensure energy saving (electricity, gas, water)
  • Ensure respective Team Members are operating as per Quality Management System and 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 visual presentation of meal by tasting and verifying texture and consistency
  • Instruct Cooks to prepare food according to “fiche technique”
  • Ensure Team Members’ grooming is in accordance with hotel’s standards
  • Ensure the process of closing kitchen (gas, water, electricity, air con, cold room…)
  • Supervise the cleaning and carry out routine inspections of the kitchen sections
  • Receive and examine work programmes from superior (Event order)
  • Check quality and expiry date of ordered food items from store and direct deliveries
  • Check and control the proper storage of products, especially those freshly produced, checking on portion control, so as to maintain product quality and quantity
  • Ensure that SOPs are being followed
  • Ensure compliance to all safety standards
  • Respect procedures for food handling purposes
  • Participate in presentation & decoration of buffet

Candidate’s Profile:

  • SC level (secondary level – NC 3/NC 4 or equivalent) or equivalent, professional training and experience
  • 3 Years experience in hotels as DCDP
  • Computer literacy will be an advantage