Bakery-Chef de Partie
Bakery-Chef de Partie
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Job Description
POSITION SUMMARY
MISSION/
Responsible for the daily management of food production for the section in charge of the outlet ensuring maximum quality and profitability.
RESPONSIBILITIES/
1. Align and comply with Marriott International Food safety and hygiene standard manual and educate kitchen staffs.
2. Assist and follow up the outlet chef creating the menus within defined concept direction for the outlet menus of the section in charge.
3. Participate in the production of food for the restaurant / banquet functions in accordance with quality and quantity control standards.
4. Prepare and cook the food properly at all meal periods.
5. Ensure that food stock levels within the kitchen and pantry areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts. Maintain the quality of foods and control the stock.
6. Prepare purchase orders to replenish stock.
7. Ensure that all food products received into Kitchen are of the required standard and quality and that they are stored and rotated correctly.
8. Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing wastage.
9. Understand new recipes or cooking methods and conduct for daily operation. 10. Take responsibility for the hygienic and safe preparation of food within the kitchen in charged section. Follow the guidelines and standards for sanitation hygiene and avoidance of food-borne diseases. Control cleaning schedules stock rotation schedules refrigeration temperature control points and other sanitary controls.
11. Ensure that all food preparation equipment is being used safely and correctly within the in charged section and that it is cleaned and maintained as per schedule.
12. Ensure compliance with legislated health and safety requirements within the in charged workplace paying particular attention to Food Safety Legislation.
13. Ensure that all subordinates in charged section comply with the grooming and uniform standards.
14. Actively promote the creation of a work environment that values employees.
It is not the intent of this job description to cover all aspects of the position but to highlight the most important areas of responsibility.
KEY COMPETENCIES/
Professionalism / Communication skills / Guest focus / Quality awareness /
Employment Type
Full-Time
