Chef De Partie

Job Context

Jobholder guides, assists and monitors performance of Cold Kitchen Team team during his/her shift. Coordinates all activities during his/her shift within the section and communicate where necessary with internal clients and suppliers. This jobholder may fill-in for a Sous Chef role as a leave reliever or for longer terms depending on work dimensions of the specific team/section.

Key Responsibility Areas

• Responsible for timely and efficient preparation of all departmental/section food items according to the specifications, recipes and passenger load requirements.
• Monitor product storage, handling and consumption at all stages of production ensuring compliance to production standards and specifications.
• Monitor portion and waste control to optimise cost. Actively participate in creating awareness on waste, material usage and efficiency; investigate variances and take corrective action.
• Train and communicate to staff on products, processes, menus, ingredients and equipment in the area of operation on an ongoing basis.
• Manage resource allocations in terms of material, staff and equipment in a logical and effective manner to deliver desired outputs of the department.
• Propose, define and implement ways to reduce costs/ expenses in a pro-active manner and act as a bridge between seniors and the team, for cascade and escalation of issues/ideas.
• Propose and implement recipe/ specification revisions in accordance with established procedures.
• Monitor and report equipment downtime and work with concerned team to design preventive maintenance schedules for his/her area/section.
• Train and guide the team to ensure scheduling and prioritizing of work to avoid any delays or quality concerns and to accommodate late orders or changes where reasonable.
• Adhere and apply all systems and procedures applicable in the workplace in accordance with company policies including but not limited to SOPs, GMPs, ISO9001-2008 QMS, OHSAS etc.

Education Qualification:

• Hotel Management or Culinary degree.
  

Work Experience:

• Minimum of 5 years’ experience in the culinary field.
• Hotel Catering equivalent in 5-star facility with an excellent knowledge in all aspects of cooking and different cuisines.
• Previous experience in high volume and / or banqueting in a large kitchen team preferred.
  

Skills

• Ability to provide feedback and coaching.
• Ability to develop himself / herself in the current role and beyond.
• Willingness to take on responsibility.
• Effective delegation skills.
• Problem solving and decision-making ability in real time, creative and out of box thinking.
• Strong Interpersonal skills, organizational skills and effective Training and communication skills.