Chef De Partie

FILINVEST COMPANY: TIMBERLAND HIGHLANDS RESORT

POSITION SUMMARY

In accordance with the policies procedure and standards of Chroma Hospitality Inc. and Timberland Highlands Resort Rizal and under the direct supervision of the Sous Chef this position is responsible for coordinating supervising and participating in the preparation of hot and/or cold food within the assigned Kitchen ensuring that the quality of work conforms with the standards set by the Executive Chef.

SCOPE AND RESPONSIBILITIES

MEETS AND EXCEEDS CUSTOMERS AND TEAM MEMBERS EXPECTATIONS BY PROVIDING ONLY THE BEST FOR OUR GUESTS! SERVICE AND TEAMWORK

1. Establishes and communicates customer service objectives which support achievements of Timberlands Mission and Vision.
2. Monitors customer service levels and counsels employees with alternative methods of responding to customer requests.
3. Ensures that employees receive the training necessary to provide Only the BEST for our Guests! service.
4. Determines customer delight level and needs by reviewing comment cards and talking to customers regularly.
5. Provides staff with the skills training to be able to provide value-added service to customers.
6. Performs other duties as required to provide Only the BEST for our Guests! service and teamwork.

MEETS AND EXCEEDS EXPECTATIONS OF EMPLOYEES BY UTILIZING LEADERSHIP SKILLS AND MOTIVATION TECHNIQUES IN ORDER TO MAXIMIZE EMPLOYEE PRODUCTIVITY AND SATISFACTION OF DIRECT REPORTS

1. Develops and implements strategies to achieve Employee Satisfaction Index goals.
2. Creates a positive work environment for all employees.

1. Develops employees to maximize potential and prepare for future promotional opportunities by conducting counseling sessions determining developmental needs and allowing these needs to be met.
2. Orients and trains qualified employees.
3. Conducts effective employee meetings and counseling sessions.
4. Determines communicates and monitors achievement of standards of performance on a timely basis.

ENSURES THE PREPARATION AND SERVICE OF HIGH-QUALITY FOOD PRODUCTS

1. Monitors food preparation presentation and timing in accordance with standard recipes.
2. Monitors Captains orders.
3. Controls the food dispense area during meal periods.
4. Assists in food preparation as needed or as required.

MONITORS THE LEVEL OF CUSTOMER SATISFACTION

1. Analyses customer feedback on food quality and serving timings.
2. Coordinates with Restaurant Supervisor regarding customer questionnaire analysis.

EXCEEDS CUSTOMER SATISFACTION AND MAXIMIZES RETURN CUSTOMERS

1. Meets customers whenever possible.
2. Practices maximum flexibility and creativity when dealing with special customers.

SETS AND MAINTAINS KITCHEN SERVICE STANDARDS OF PERFORMANCE POLICIES AND PROCEDURES

1. Clearly describes standards.
2. Constantly compares performance to standards.
3. Clearly explains policies and procedures to all staff. Ensures complete staff compliance to policies.

LEADS THE TEAM

1. Upfront hands-on visible leadership.

MOTIVATES EMPLOYEE

1. Provides positive feedback and reinforcement.
2. Practices effective listening.
3. Seeks out employees concerns and offers assistance.

COACHES COUNSELS DISCIPLINES EMPLOYEES

1. Logs specific incidents.
2. Sets time aside to offer advice.
3. Implements consistently and fairly Resort discipline practices.

DETERMINES PRIORITIES SETS GOALS AND FOLLOW-UPS

1. Prepares monthly action plan.
2. Prepares daily to-do list.

MONITORS AND CONTROLS ATTENDANCE SHIFT ROSTER

1. Prepares Attendance Sheets.
2. Prepares shift rosters.
3. Maintains absence statistics and does follow-up actions.

CONDUCTS PERFORMANCE APPRAISAL

1. Completes appraisal forms for all staff.
2. Analyzes training needs and schedules training.
3. Conducts probation period reviews.

IDENTIFIES AND ANALYZES PROBLEMS AND DEVELOPS SOLUTION

1. Records critical incidents.
2. Shares problems with team and discusses solutions.

ORIENTATION AND INDUCTION OF NEW EMPLOYEES

1. Prepares and utilizes Induction Checklist.
2. Arranges on-the-job skills training.

ANNUAL TRAINING PLAN

1. Plans training activities to meet training needs.
2. Sets priorities and prepares monthly plans in coordination with Department Trainer.

CONDUCTS TECHNICAL JOB KNOWLEDGE TRAINING

1. Utilizes Task Breakdowns; assists Department Trainer in preparation of Task Breakdowns.
2. Ensures that staff demonstrate technical skills; conducts technical training on a regular basis.
3. Updates staff on a regular basis regarding menu highlights.

ATTENDS KITCHEN DEPARTMENT MEETING

1. Summarizes section performance.
2. Highlights achievements problems challenges.
3. Participates in discussions.

CONDUCTS DAILY BRIEFINGS

1. Conveys important Resort/Division/section information.
2. Emphasizes current policies new products/services.
3. Reinforces standards.
4. Feeds back customer comments.
5. Reviews important statistics on occupancy covers productivity revenues GOP.

PROVIDES FEEDBACK TO MANAGEMENT

1. Highlights achievements problems challenges.

ENSURES ADEQUATE SUPPLIES MONITORS AND CONTROLS PROUCTIVITY

1. Prepares Market List for the Section.
2. Oversees the preparation of mis-en-place.
3. Checks par stock of cooking supplies and equipment.
4. Completes daily production reports.
5. Analyses weekly monthly production and cost statistics.

PRACTICES COST CONTAINMENT MEASURES

1. Minimizes wastage/spoilage reports.
2. Briefs employees on wastage loss/savings.

PREPARES ACCURATE FORECASTS FOR MANNING EXPENSES FOOD COSTS AND GOP

1. Maintains statistics.
2. Makes cost projections based on inflation rate spending power of customers and supplier costs.

PREPARES BUDGET FOR OPERATING EQUIPMENT CAPEX

1. Maintains file of equipment needed and obtains quotations for submission to Executive Chef as per resort budget process.

ENSURES EFFECTIVE UPSELLING

1. Trains service staff on all new products promotional menu items.

OPTIMIZES OPPORTUNITIES FOR MARKETING THE OUTLET

1. Creates new menus and promotional items based on the outlets clientele and marketing analysis.
2. Presents suggestions to Executive Chef and Sous Chef.

CONTROLS QUALITY OF MERCHANDISING DISPLAY

1. Ensures the quality and cleanliness of food displays.
2. Cultivates ideas from the team for new display ideas.
3. Ensures regular rotation of displays.
4. Ensures maximum creativity in all food displays.
5. Monitors displays in competitor resorts.
6. (Sixth bullet was blank on the image.)

MAINTAINS RECORDS

1. Attendance Rosters
2. Productivity Reports
3. Logbook & Accidents
4. Recipe cards
5. Repair and Maintenance requests
6. Purchase Requests & Menu Analysis

ENSURES SAFE WORKING PRACTICES

1. Implements safety standards and conducts training.
2. Communicates standards to staff.
3. Analyzes accident statistics.
4. Nurtures accident prevention culture.

MONITORS CLEANLINESS AND HYGIENE STANDARDS

1. Conducts regular inspections of all inaccessible areas within the Kitchen.
2. Constantly monitors cleaning standards.
3. Monitors pest control procedures.
4. Monitors garbage disposal.

GENERAL RESPONSIBILITIES

1. Keeps immediate superior promptly and fully informed of all problems or unusual matters of significance.
2. Performs all duties and responsibilities in a timely and efficient manner in accordance with established Resort policies and procedures to achieve the overall objectives of this position.
3. Prepares reports as necessary to develop a more informative database for improved Management decisionmaking and critical evaluation of work activities.
4. Maintains a favorable working relationship with all other Resort employees to foster and promote a cooperative and harmonious working climate.
5. At all times projects a favorable image of Timberland Highlands Resort to the public.
6. Performs any other duties and tasks that may be assigned by immediate superiors from time to time.