Chef De Partie Continental Cuisine

Key Responsibilities

• Food & Beverage Production Planning
• Plan and coordinate the activities of the team to ensure operative effectiveness.
• Ensure par stock levels are maintained by calculating inventory ordering and retrieving supplies.

People Management

• Ensure to contribute to achieve the objectives set within the culinary department.
• Manage the team to ensure the proper use of equipment and efficient completion of all tasks.
• Monitor grooming and personal hygiene of the team to ensure that the standards are maintained.
• Ensure that the team has been trained for all safety provisions.

Financial Management

• Analyze food costs and determine most cost-effective recipes while ensuring that standards are maintained.
• Identify optimal cost-effective use of the resources and educate the team on the same.
• Monitor the operations of the assigned function to ensure that the food wastage is minimized.

Operational Management

•   Ensure that all dishes are prepared according to the recipe and to the correct quantity.
•  To ensure that the section is being kept clean and tidy at all times as per the standards.
•  Closely communicate with Restaurant Manager & Assistant Manager on special functions booking menu item availability service problems guest comments and guest preferences.
•  Ensure to take extra care to prevent the use of contaminated products in any process of food preparation.
•  Monitor the presentation of food to ensure that it complies with company standards and set guidelines.
•  To ensure that Commis chefs receive the appropriate training and optimum guidance.
•  Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated promptly to the Executive Sous chef or Executive chef.
• Attend to day-to-day problems and needs concerning equipment and food supplies.
• Coordinate operations with Department Associates Team Leaders and other Departmental Managers to ensure operational readiness efficiency in resource utilization and the prompt delivery of services.
• Ensure to monitor quantity and quality of food products to ensure compliance with the standards.
• Strictly follow all recipes methods and instructions from the Executive Chef / Executive Sous Chef.
• Handle additional responsibilities as and when delegated by the Management.
• Hygiene / Personal safety / Environment:
•  Ensures that the workplace and storage areas remain clean and tidy and the safety of consumable goods by always respecting HACCP regulations
• Respects the instructions and safety guidelines for the equipment (s)he uses
• Applies the hotels security regulations (in case of fire etc)
• Respects the hotels commitments to the Environment Charter (saving energy recycling sorting waste etc).

Qualifications :

• Minimum Primary school education
• Additional certification(s) from a reputable Culinary school will be an advantage
• Minimum 2 years of relevant experience in a similar capacity
• Good reading writing and oral proficiency in English language
• Ability to speak other languages and basic understanding of local languages will be an advantage

Remote Work :

No

Employment Type :

Full-time