JOB DESCRIPTION

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Job Title:


Chef de Partie/ Demi Chef de Partie
Department : Kitchen/ Back of House
Division : Food & Beverage – Production
Reports To - Sous Chef/ Head Chef
Subordinates: (if applicable) - Line Cook



I. JOB SUMMARY
Effectively monitor the daily operations of the respective outlet, including provide support and guidance to fellow outlet Chef, Sous Chef and Junior Sous Chef to ensure success and effective operation ending in a positive guest experience.


II. Main Duties and Responsibilities
 Ability to create recipes and support material, ie, recipe cards, descriptions, and pictures, and to read and visualize same.
 Ability to do food complete food inventory for food ordering
 Be fully aware of all menu item, their recipes, method of production and presentation standards.
 Carry out close liaison with all section of the kitchen in order to ensure smooth and efficient service.
 Assume duties of Sous Chef or Junior Sous Chef in his/her absence.
 Lead and support the junior members of the team.
 Ability to produce own work in accordance with a deadline.
 Daily data collection and reporting of issues as they arise.
 Review the daily production sheets with Junior Sous chef or Sous Chef when the first is not present.
 Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guests service
 Actively participates in training of culinary skill to junior talent and apprentices
 Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met
 Keeps work station clean and organized including, but no limited to, fridges, freezers, counter tops and stove tops.
 Ensures that station opening and closing procedures are carried out to standard.
 Keep over-production and food waste to a minimum, ensures proper rotation, labelling and storing of food in order to reduce food cost expenses
 Operate all kitchen equipment and conduct them with safety in mind at all the times.
 Ensures that all the food products are handled, stored, prepared and served safely in accordance with hotel and government food safety guidelines.
 Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program.
 Other reasonable duties as required.


III. JOB ACCOUNTABILITY
 Report for duty punctually wearing the correct uniform and name badge at all times.
 Provide a courteous and professional service at all times.
 Maintain good working relationship as with colleagues, and all other departments.
 Have a complete understanding of and adhere to the Hotel’s Policies relating to Fire, Hygiene, Health and Safety.
 Maintain a high standard of personal appearance and hygiene at all times.
 Have a complete understanding of the Hotel’s employee handbook and adhere to the regulation contained within.
 Carry out any other reasonable duties and responsibilities as assigned.
 Attend all training sessions/programmed that are requested by the Hotel’s Management.


IV. KEY PERFORMANCE INDICATORS (KPIs)
 Food Cost should be not more than 30%
 Annual budget should be adhered to as per the standard
 Lowering down food wastage up to 15%


V. JOB QUALIFICATIONS
Educational Attainment:
 At least High School Diploma/ Bachelor’s Degree desirable
 Culinary Training Schools can be considered
Certification/s or Affiliations:
 Basic food Hygiene Certificate (Level 2)
 PIC Level 3 – if available
 Cooking Certificates
Experience Requirement/s:
 At least 5 years of experience in a high-end restaurants or 5-star hotel
 Minimum of 3 -5 years’ experience in GCC
 Experience in standalone concept
 At least 2-3 years CDP/ Kitchen Supervisory experience
Technical Competencies:
 Experience in Italian and/ or American concept
 Great knife skills/ highly competent cook
Behavioral Attributes:
 Good communication skills and can supervise/ lead the team
 Willing to learn
 Passionate with food!



VI. COMMUNICATION & WORKING RELATIONSHIPS
External : Guests
Internal : Head Chef, Sous Chef and Junior Sous Chef