Chef De Partie

About the role

Basic Function Responsible for supervising and coordinating the activities of kitchen staff in the preparation and serving of meals to guests or hotel staff. Responsibility and Authority 2.1 Report to duty on time and in uniform. 2.2 Supervise, co-ordinate and participate in the activities of kitchen staff engaged in the proper cleaning, cutting, marinating, seasoning and cooking of all food stuffs for respective Kitchens. 2.3 Suggest breakfast, lunch and dinner menus weekly and submit same to the Executive Chef for approval. Check daily menu, function order or forecast to determine kind and quantity of food items to prepare. 2.4 Prepare requisitions of food items based on planned food menu. 2.5 Observe and test food being cooked and sample all food prepared. 2.6 Supervise dishing out of food portions to guests or hotel staff. Attend to meal suggestions and complaints and report the same to Sous Chef. 2.7 Utilize leftover food and convert unconsumed cooked food to other dishes. 2.8 Check on delivery supplies to determine freshness, quality and quantity. 2.9 Prepare weekly duty roster of his kitchen staff. 2.10 Train and evaluate performance of his kitchen staff. 2.11 Ensure that kitchen equipment and utensils are handled and used properly. 2.13 Ensure that the Hotel's cost control policies and procedures are followed. 2.14 Supply other kitchen outlets with their requirements. 2.15 Ensure the cleanliness and maintenance of equipment, work areas and cold rooms in co-ordination with other Kitchen and the Stewarding. 2.16 Conduct preliminary selection interviews of candidates for positions in his section. 2.17 Conduct orientation for new staff for his section, advising them of the standards against which their performance will be evaluated. 2.18 Identify training needs of kitchen staff within his section. 2.19 Perform the duties of a Cook when necessary. 2.20 Be fully familiar with all emergency procedures established by the Hotel. 2.21 Observe and comply with the house rules and regulations of the department and the Hotel. 2.22 Perform other duties as directed Job Specifications 3.1 Knowledge & Skills: Knowledge in kitchen operations and culinary skills. 3.2 Education, Training & Qualifications: G.C.E.'O' level/ITE/NITEC 3.3 Experience: Minimum 4 years of experience. 3.4 Personality: Pleasant, polite and ability to motivate and control staff. 3.5 Physical Requirements: Fit and healthy.

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