Chef De Partie

The Chef de Partie assists the Chef de Cuisine/ Sous Chef to lead, manage and organize all requirements for the Kitchen to the highest standards and in accordance to the standard operating procedures as emanated by the Executive Chef

JOB SUMMARY:

The Chef de Partie assists the Chef de Cuisine/ Sous Chef to lead, manage and organize all requirements for the Kitchen to the highest standards and in accordance to the standard operating procedures as emanated by the Executive Chef or any of his representative. Ensures proper sanitation in the outlet kitchen under his jurisdiction, adequate stocks of food & beverage, inter – department coordination and training. Carries full responsibility of the operating equipment including its inventory levels.

Ensures to maintain the resort food cost at all times.

Ensures and enforces the set service standard procedures by directing, supervising and motivating staff to perform to the highest level of service.

Communicates with guest and shares feedback with Chefs and Management to ensure high levels of food and service quality and guest satisfaction are maintained at all times.

DUTIES AND RESPONSIBILITIES:

Responsibilities and duties for this position shall include, but not be limited to, the following areas and activities. The holder of this position may, at any time, be called to perform any other cognate duties at the request of management.

• May be called upon to replace the Chef de Cuisine/ Sous Chef when absent.
• Help with the breakfast/ lunch/ dinner MEP as per outlet requirements
• Check the clearing of MEP and store all left over in the refrigerator (FIFO system).
• Liaise with the butcher on the amount of meat required for the day
• Check the fridge and thereafter informs the Chef and the requisition for the day
• Verify if the food from the previous ‘set up’ can still be used by tasting them if necessary
• Keep your working place tidy, clean and sanitized.
• Ensures optimization of products and preparations produced in his section.
• May be asked to assist Chef de Cuisine/ Sous Chef in the elaboration/ production of recipes and costing for all dishes and preparations served in the outlet, and ensure that they are accurate and updated.
• Ensures that wastage and spoilage is controlled in the section. Immediately reports any non-conformance to Chef de Cuisine/ Sous Chef
• After cooking each dish, working area must be kept clean.
• Cover all dishes and unused MEP with foil or film paper before entering the cold room to avoid bacteria and ensures proper labelling is done with production date
• Help the Chef when asked to do so.
• Supervise and train all kitchen staff in their daily duties.
• Ensures that hotel discipline standards are adhered to at all time by section team members.
• Ensures that section is covered with sufficient staffing at all necessary time.
• Ensures that all section team members follow kitchen P&Ps and SOPs and respect hotel procedures.
• At the end of shift ensure the equipment used is cleaned and in good working condition and also that the Kitchen is generally clean and reports any malfunction to the Chef’s office before departing.
• Help other cook in any other outlet when asked to do so.
• Delegates responsibilities to staff and ensures tasks are completed.
• Ensure completion of MEP before service.
• Assists in the preparation and/or prepare food items as per order given by Executive Chef, Chef de Cuisine or any of their representatives to fulfil guest request.
• Produce dishes as per recipes, photos and set standards as per fiche technique.
• Ensures that all food production processes respects at all times the hygiene standards in force in the resort
• Maintain a safe work environment. Report and/or rectify safety hazards.
• Adhere to Occupational Safety and Health Act, local health and safety codes, and company safety and security policy 
• Promote energy efficiency and environment friendly actions
• Maintains highest levels of personal hygiene and grooming at all times, as per standard.
• Participate in trainings as and when required by management
• Perform any other duties as may be assigned by the Management

CANDIDATE PROFILE

• Fully Vaccinated against COVID-19
• A minimum of 3 years experience in the hospitality industry
• National Certificate Level 3 or equivalent 
• Fluent in English and French, both verbal and written
• Any additional language will be an advantage.
• Team Player
• Having a flexible approach to work