Chef De Partie (Asian Cuisine)

SUMMARY:
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POSITION INFO:

Assist the Executive Chef / Sous Chef in providing innovative and artistically superior, cost efficient food and beverage products that enhance the reputation of all the food outlets, at the same time, meeting the established quality and presentation standards.

Responsibilities:

• Staffing and scheduling of various outlets, including the main kitchen and allocation of duties.
• Develop systems and procedures that achieve higher cost efficiency and guest satisfaction.
• Facilitate learning and development for team members.

Performance Appraisal & Management of the associates in the department.

• Ensure that all the quality and quantity standards of food preparation & presentation are adhered to.
• ‘Hands on Chef’ - producing and presenting high quality imaginative food.
• Assist the Executive Chef / Sous Chef in developing and standardising new recipes.
• Devise methods for optimal use of raw materials & fuel and maintain the budgeted food cost.
• Coordinate with the Purchase department regarding procurement of various items based on the stock levels and usage in the kitchen.
• Monitor adherence to safety, hygiene and cleanliness standards.
• Assist the Executive Chef in the area of food festivals, menu planning & pricing.

• Food and Menu Trials to Executive Chef / Management
  • Making Menus for the restaurant on a regular basis
  • Work closely with the Purchase Manager for developing Standard Purchase Specifications for various items.
  • Ensure good physical upkeep, condition of equipment and utensils in all the kitchen and coordinate with the Engineering department for the repairs and maintenance.
  • Ensure through regular monitoring of GSTS and constant guest feedback, prompt, efficient and accurate service to all guests along with the best quality products.
  • Review the monthly business reports of the hotel, specifically F & B report and assist the Executive Chef / Sous Chef in developing a work plan.
  • Address any grievance and counselling issues among the department associates.
  • Stay informed about the new developments in the world of cuisine, cooking techniques, kitchen equipment etc.
  • Conduct daily briefings with associates and update / inform them on daily events in the hotel.
  • Relieve the Sous Chef in his / her absence.

Efficient implementation of all work related instructions given by the superiors / management

• Ensures that you work in a safe manner that does not harm or injure self or others.
• To be involved with Health & Safety within the department. Ensuring compliance within the department and that Health & Safety directives are carried out.
• Anticipate possible and probable hazards and conditions and either correct them or take action to prevent them from happening.
• Ensure that the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct maintained.