Senior Chef de Partie
Responsible for the overall running of your section. To maintain
consistent high standard of food preparation and cooking as implemented by the Head
chef. To practice safe and professional working method at all times.
Responsible to: Head Chef/Sous Chef
Liaison with: All employees and management
Main area of responsibilities
PRODUCT AND SERVICE QUALITY
To consistently maintain an agreed high level of food production.
To report for duty in good time, clean tidy and wearing the correct uniform.
To motivate, train and develop all junior members of the kitchen brigade and
work as a team.
To maintain a high food standard as directed by the Head Chef.
To continually achieve to succeed customer expectations.
To help achieve budgeted food cost.
To maintain a high standards of kitchen and back of house cleanliness.
To be due diligent in all aspects of food preparation & production as laid down by
our food handlers guide
To daily follow guided measures on HACCP, COSSH & Food Due Diligence.
To monitor stock movement and ensure there is minimum wastage.
Develop a close working relationship with all hotel departments
Maintain levels of service that consistently exceeds the expectations of our
Liaise with the Head Chef and Sous Chef on menu.
To undertake any reasonable requests made to you by the company, including
flexibility in hours and responsibilities
To comply with all policies and procedures as written in staff handbook.
Please note: This job is not covered by BeSpotted applicant protection.