The position is responsible for:
Chef de Partie runs a specific section in the kitchen and reports to Sous Chef. Roles are made up of various responsibilities related to kitchen matters
Primary Responsibilities
• Implements effective food promotions in co- ordination with the Sous Chef / Chef de Cuisine
• Support of Departmental objectives
• Conducts colleague performance appraisals to review colleagues’ general performance and discuss any areas for fine tuning / development – and highlight areas of strength
• To identify and request assistance if required, prior to any breakdowns occurring
• Diligence in prevention of wastage
• To have a complete understanding of, and adhere to the Local authorities & company’s policy on Safety Procedures and Practices
• To inform and keep the Chef de Cuisine and Executive Sous Chef up- to- date on challenges and irregularities and recommend courses of action
• To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage
• To have a complete understanding of, and adhere to the Local authorities & company’s policy relating to Food hygiene and Safe Food Handling practices
• Other ad- hoc duties – unexpected moments when we have to pull together to get a task done
• May assist with other duties as assigned by management
• Attendance at Departmental meetings and Heartbeat feedback meetings
• Attends meetings and briefings as instructed by the Sous Chef and Chef Cuisine and clearly and concisely disseminates relevant information to related teams, in a timely manner
• To conduct regular meetings with the Culinary colleagues to assist, provide support, build morale and enhance credibility
• Interacts with colleagues of other departments within areas of responsibility and develops solid working relationships with them
• To assume a professional interest for the quality of food prepared and presented in the kitchen the consistent – continuous improvement of related teams and product
• To respond to change positively, in the departmental function as dictated by the industry, company or hotel
• To report accidents and sickness in the log Book and to report any such incidents immediately to the Sous Chef and Chef Cuisine with clear and concise updates if required, and follow up completed
• Daily data collection and reporting of issues as they arise
• To understand, and post employee work schedules to reflect operating forecasts and to keep within budgeted figures
• To ensure all “quality ingredients” are accurately ordered, received and stored following F.I.F.O. rotation
• To communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day&039;s operation
• To monitor the kitchens operating costs and implements corrective pro- active action where necessary to reduce expenses
• To take responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications
• To supervise all colleagues during the set- up, service and breakdown for each meal period
• To ensure that all venue reports, schedules, standard recipes, menus, food presentation photographs and correspondence are completed in liaison with the Sous Chef and Chef Cuisine in an accurate and punctual manner
• To be an ambassador of Lateral service for the team
• Ensures that all the required food transfer are completed to the appropriate venue/department.
• To assist colleagues, in supporting Culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust
• To ensure all “quality ingredients’’ are professionally prepared in accordance with recipes, plating guides or buffet set ups , with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team achieve its financial goals- targets, Food Cost
• The ability follow control systems, which will assure quality and portion consistency
• Maximize motivation, morale and consistently maintain discipline and discipline related documentation following hotel guidelines and local legislation
• To actively participate in the training, development the Culinary colleagues, according to the monthly training plan ,“comment cards”, hygiene reports and any other highlighted areas for fine tuning/development that would benefit the team and guests
• To verify that all scheduled staff is present and signed- in
• To expedite orders on the line in a professional manner
• To follow all control and key procedures
• To ensure that proper work orders are issue to repair Culinary equipment and solid follow up to ensure maximum operating equipment
• To assist the Sous Chef / Chef de Cuisine communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day&039;s operation, to the team with clear and concise details, and follow up
• Look smart – wear your uniform with pride
• Completion of twice yearly Heartbeat surveys
• Key relationship with the Sous Chef and Chef Cuisine
• To have a complete understanding of, and adhere to the Culinary standards relating to recipes, preparation methods and plating standards
• Be a friendly face and helping hand to our guests
• To supervise all colleagues during the set- up, service and breakdown for each meal period- event
• To supporte “Chef’s Creations" which meet the needs of the target market and are in line with the operating concept for the venue- hotel
• Ensure full liaison with other members of the section and the Kitchen team
• Ensures that all the required food transfer are completed to the appropriate venue/department
Main Complexity/Critical issues in the Job
• Alignment between teams. Because of the potential for complexity and change, = CDP need to be aligned across departments, and even across the company. Marketing is often the epicenter of a CDP initiative, but their job overlaps with many other departments. And because these teams are often using a CDP to more effectively manage inbound, outbound, and ABM efforts, there are significant impacts to Sales and Sales Ops. If these two teams in particular are not aligned, it will be a steep road.
• Integration into existing processes/workflows, business processes. Perhaps a latent challenge in some of those already mentioned. Most B2B go- to- market teams manage a complex set of technologies, processes, and workflows. Many of these have been adjusted and tweaked over time to the point where small changes can become large endeavors. When it comes to implementing a CDP with new, different data, there are tactical challenges in making sure scoring, routing, lead management, territories, etc. all continue to work correctly and don’t break. Like any big project, there are often some unforeseen challenges that will require additional work and problem solving.
