CHEF DE PARTIE

POSITION TITLE :­ CHEF DE PARTIE
DEPARTMENT : FOOD AND BEVERAGE

PURPOSE :
Under
the general guidance and supervision of the Executive Chef, and within
the limits of established Corporate Policies, Procedures and Food and
Beverage Manual, assists in organizing, directing, overseeing the food
production, preparation and presentation in assigned kitchen section.

RELATIONSHIP :
1.Report directly to the sous Chef.

2.Interacts
and cooperates in coordinating function with all kitchen section staff,
storeroom and other department as required or requested.

DUTIES AND RESPONSIBILITIES :
1.Assists
participates and supervises the day-to-day function, activities of
facilities and personnel engaged in the preparation, presentation of
food production in assigned section and ensure that the standards
performance are implemented and maintained according to the designated
task.

2.Established the high quality level of food productions and ensures that the hotels standard and guests satisfaction are met.

3.Routinely
check and conducts all miss-en-place work required and ensures that all
equipment and areas of responsibilities are kept up to the expected
standards of sanitation, hygiene, clean lines, neatness, according to
the designated regulations.

4.Ensures timing of cooking are adhered to guest satisfaction.

5.Controls on an on going basis the following:
a.Quality level of food production.
b.Sufficient stocks of product materials to ensure service requirement are met
c.Cooking appliances are properly cleaned and functioning.

6.Complies with an ensures that the hotels :
a.Health, safety and hygiene policy.
b.House rules and regulations
c.Grooming and appearance standards
are observed and met.

7.Checks and identifies assigned section needs for maintenance work.

8.Ensures punctual attendance and adheres to duty schedules as directed by the Sous Chef.

9.Attends
and participates in formal training held by Manpower or Kitchen in
regard to the expected food quality standard production and future
career development.

10.Informs, notifies Sous chef and cooks of special request and or other related matter.

11.Practices Basic Skills of guest courtesy as appropriate.

12.Maintains
an effective working atmosphere in section assigned by means of good
communication and cooperation system between Stewarding, Banquet,
restaurant and other section.

13.Attends and Conduct to regular kitchen meeting and/or briefing.

14.Attends
to guest complaints regarding food productions and refer them as
necessary and or discuss same with Sous Chef. and follow up on
corrective action.

15.Ensures the dispenses food regulation are implemented appropriately.