Chef De Partie

Key Responsibilities:

1. Food & Beverage Production Planning
2. Plan and coordinate the activities of the team to ensure operative effectiveness.
3. Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies.
4. Ensure to contribute to achieve the objectives set within the culinary department.
5. Manage the team to ensure the proper use of equipment and efficient completion of all tasks.
6. Monitor grooming and personal hygiene of the team to ensure that the standards are maintained.
7. Ensure that the team has been trained for all safety provisions.
8. Analyze food costs and determine most cost-effective recipes while ensuring that standards are maintained.
9. Identify optimal, cost effective use of the resources and educate the team on the same.
10. Monitor the operations of the assigned function to ensure that the food wastage is minimized.
11. Ensure that all dishes are prepared according to the recipe and to the correct quantity.
12. To ensure that the section is being kept clean and tidy at all times as per the standards.
13. Closely communicate with Restaurant Manager & Assistant Manager, on special functions, booking, menu item availability, service problems, guest comments and guest preferences.
14. Ensure to take extra care to prevent the use of contaminated products in any process of food preparation.
15. Monitor the presentation of food to ensure that it complies with company standards and set guidelines.
16. To ensure that Commis chefs receive the appropriate training and optimum guidance.
17. Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated promptly to the Executive Sous chef or Executive chef.
18. Attend to day-to-day problems and needs concerning equipment and food supplies.
19. 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.
20. Ensure to monitor quantity and quality of food products to ensure compliance with the standards.
21. Strictly follow all recipes, methods and instructions from the Executive Chef / Executive Sous Chef.
22. Handle additional responsibilities as and when delegated by the Management.
23. Hygiene / Personal safety / Environment:
24. Ensures that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by always respecting HACCP regulations
25. Respects the instructions and safety guidelines for the equipment (s)he uses
26. Applies the hotel's security regulations (in case of fire etc)
27. Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc).
28. Practice strict control on food portioning and wastage, thereby ensuring gross food profitability