Job Description

Chef de Partie

DEPARTMENT:

Food and Beverage

REPORTS TO:

Executive Chef

PRIMARY OBJECTIVE OF POSITION

To contribute to the production of the highest possible food quality in the delegated section at all times, and to co-ordinate and be responsible for staff in the delegated section. All production is carried out in line with appropriate food portion control, the departmental business plan, and guidelines, and service concepts. To ensure that all food is safe and fit to eat. Follow all relevant food safety systems of work.

TASKS, DUTIES AND RESPONSIBILITIES

CONTRIBUTE TO THE PRODUCTION OF THE HIGHEST POSSIBLE FOOD QUALITY, AND COORDINATE STAFF IN THE DELEGATED SECTION

Prepares and properly garnishes all food orders as they are received in accordance with menu specifications, ensuring proper service presentation

Prepares sauces, soups and hot entrees; controls the positioning and rotation of foods and ensures proper service presentation

Sets up for breakfast, lunch and dinner by ensuring proper amounts are in place for forecasted covers, special functions and all reservations

Adheres to standards of food quality, preparation, recipes, and presentation

Orders adequate supplies for own section, and sets up "mis-en-place" for section

Supervises the proper set-up of each item on menus an ensures their readiness

Works with Chefs to ensure seasoning, portions, and appearance of food

Stores unused food properly

Ensures that food from own section is delivered on time

Follows proper safety, hygiene, and sanitation practises

Ensures readiness and makes priorities in case of last minute changes to reservations

Maintains an exact record of preparation, cooking and presentation specifications of all dishes produced in the section in a file which is kept at the section at all times for reference

Confers closely with the Sous Chef and takes every opportunity to become familiar with all aspects of his or her position, in order to be ready to fill in whenever required

Co-ordinates job tasks with staff in own section

Helps employees to achieve optimum quality

Knows how to follow applicable laws regarding food safety and sanitation

HEALTH AND SAFETY

Adheres to all health, sanitation and food safety rules and regulations, including keeping records of all food temperatures

Reports all potential and real hazards immediately

Fully understands the hotel's fire, emergency and bomb procedures

Co-ordinates work, and works in a safe manner that does not harm or injure self or others

Anticipates possible and probable hazards and conditions to avoid mishaps

Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct

MISCELLANEOUS

Checks the restaurant reservations regularly

Attends meetings and training required by the Sous Chef or Executive Chef

Accepts flexible work schedule necessary for uninterrupted service to the food production function

Maintains own working area, materials and company property clean, tidy and in good shape

Continuously seeks to endeavour the knowledge of own job function

Is well updated on, and possesses solid knowledge of the following:

- Hotel fire, bomb and emergency procedures

- Hotel health and safety policies and procedures

- Current licensing relating to own department

- Restaurant corporate marketing and promotional programmes

- Restaurant guests generating high business volume

The job description is not exhaustive and some tasks may alter or change.

Job Type: Permanent

Pay: From 27,000.00 per year

Benefits:

Discounted or free food Employee discount Free parking On-site gym On-site parking
Work Location: In person