Chef de Partie

• Hạn nộp: 03/06/2017
• Mức lương: Thỏa thuận

Thông tin cơ bản

Mô tả công việc

Job summary :
Assist the Sous Chef in the preparation, production duties and responsibilities of the food requirements for the Western and Asian kitchen operation. He ensures that the product produced is of the highest quality and this is continually achieved.
Coordinates with the Sous Chef and Chief Steward for special stalls requirements.
Supervises a section in the absence of the Sous Chef.
   
Reporting :
Supervision received from: Executive Chef, Sous Chef.

Relationship :
Supervision exercised over: Apprentice, Cook, Demi Chef de Partie.

Working hours :
Flexible shift duties
Minimum of 9 hours a day, 6 days a week

Job tasks and responsibilities

Administration
Controls and checks daily menus and event orders, requisitioning and controlling non-perishable foods.
Supervises and allocates work to staff according to their knowledge and skills levels.
Follow recipes for producing items accurately.
Ensures good communication with the chief steward.
Attends the meeting in absence of the Sous-Chef.
Assist with the preparation of daily mise en place.
Replaces the Sous Chef on days off or while on vacation.
Supervises the Mise en Place preparation and hands materials economically.
Supervises the quality, quantity and portioned of food produced.
Attends to emergency orders.

Cost Management        
Follow the hotel cost control policies and procedures.
Controls effective storage and stock levels of food items.
Contribute to the overall profits, through the prevention of wastage and maximize use of raw materials.
Ensure that the freezers and refrigerators are checked for food rotation.
Ensure recipes are accurately followed and updated.
Make sure that cooked and uncooked food items are always covered.
Reports wastage and spoilage to the Sous Chef.
Keep the kitchen equipment in good condition at all times to maximize its operating life. Ensures portion control for  meat, fish, seafood, and poultry
     
Hygiene and Cleanliness
Ensure that food quality safety is maintained at all times.
Follow the resort grooming and personal hygiene standards.
Follow the hygiene and cleanliness policies of the kitchen and food storage area.
Keep the working area in clean condition at all times.
Ensure the proper handling and cleanliness of food and machinery.
Never allow meat, fish, poultry and vegetables to be prepared prior to cleaning.
Responsible for kitchen hygiene standards in his section.

Staff Management
Ensures that junior staff attends the training sessions.  
Follows and understand the job description.
Makes sure that all junior kitchen staff follow and understand their job description.
Delegates specific responsibilities to subordinates.
Supervising and allocating work to staff according to their knowledge and skills levels.
Shows motivated attitude towards his fellow employees.
Conducts communication meeting in Sous Chef’s absence.
Checks staff attendance.

Guest Service
Assist in the constantly improvement of the quality of the food.
Show a positive, energetic and caring attitude at all times towards upper management and fellow staff.

Maintaining Standards
Ensure the resort’s high standards are maintained and improved continually.
Attend all training sessions and courses, briefings and meetings as required.
Look continuously for ways to improve the quality and service in order to meet and surpass the standards of performance required.
Actively support the work and decisions of all teams and committees.
Make a significant and continuous effort to increase your professional knowledge, to improve your job skills, and to achieve the goals and objectives set by the Executive Chef.
Actively support the resort’s team culture, and help to achieve the resort’s vision, values and goals.
Follow the fire and safety policies and procedures.
Produce the daily kitchen requirements and issues the mise en place accordingly.
Participate in cleaning and cutting vegetables and other related preparation work.
Follow and understand your job description.
Show a motivated attitude towards your fellow workers. 
Assists in ensuring there is adequate par stock available for the daily production.
Assisting the Sous Chef in creating new menu items with detailed recipes, photographs and cost card.

Technical skills
Store and dispose of food properly.
Taste food prepared for seasoning to ensure the best quality.
Prepare and produce the food for the assigned outlet.
Demonstrate your basic cooking skills: roasting, boiling, grilling, marinating, frying.
Follow the measures, and mix ingredients according to the standard recipes cards.

Qualifications knowledge and skills

Essential
Knowledge of resort house rules and internal regulations.
Consistency of food standards set by the Executive Chef.
Compliance to house rules for staff .
Hygiene and cleanliness
Operational awareness
Knowledge of portion control
Initiative
Show leadership skills
Flexibility
Cooperation

Desired
Knowledge of International cuisine.
Good knowledge of Asian cuisine
Knowledge of maintaining par stocks.

Education and training
High school and secondary qualifications

Experience
Completed apprenticeship with a diploma.   
Minimum of 1 year as a Chef de Partie.
Experience in 5 star hotel or resort

Personality, essential characteristics
Self motivated
Outgoing and friendly personality
Cool tempered
Polite and neat
Professional
Shows Initiative
Cooperative
Flexible
Hard-working
Credible

Physical Requirement
Physically fit and well groomed

Languages

Essential
Fluent in oral and written English

Desired
Other languages

Age Requirement
25-32

Other Information
Ability to work under pressure
Cost conscious
 

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