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CHEF de Partie

SPECIFIC AREAS OF RESPONSIBILITY:

  • Food Production
  • Monitor all food purchases, storage and provision areas.
  • Monitor and support  the supervision and evaluation of students while undergoing practical training in kitchen
  • Assist with the Cost Control of  ODC / special event programs
  • Support quality improvements activities and ensure hygiene standards met.
  • Student teaching as per GATE  Academic / Vocational curriculum requirements
  • Chef- in– charge of commercial breakfast and lunch preparation.
  • Menu planning in coordination with Head Chef and or F&B personal.
  • .Assist with the monitoring, supervision and evaluation of students while undergoing practical training in kitchen
  • Chef – in charge when required.

 

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 LEADERSHIP & STAFF MANAGEMENT

  • Chef- in– charge of commercial breakfast and lunch preparation.
  • Lead students successfully into productive working methods by setting an example and utilizing all available management tools (ISO Management Policy Manuals and checklists).
  • Report to HOD F&B Production as and when required and attend any management meetings as required.
  • Ensure any student's issues and day to day problems, including personal problems are dealt with promptly.
  • Manage proposals and suggestions from HOD
  • Maintain high standards of personal appearance and grooming, which include wearing proper attire when working.
  • Set GATE standards and regulations to encourage safe and efficient operations.
  • Build relationships with members and staff and smooth operation.
  • Maintain critical control point (CCP).
  • Maintain properly the personal protective equipment (PPE) to minimize health risks.
  • In conjunction with the HOD F&B Production  &  Sous Chef, establish goals for the kitchen anticipate and resolve problems concerning all facets of the kitchen anticipate trends, enact approved profit-oriented and cost saving ideas/activities.
  • In conjunction with both the HOD F&B Production and Service Managers and Sous Chef, develop menus & create and ensure adherence to recipes and product specifications.
  • Train kitchen staff on all new menus.
  • The Demi - Chef must maintain effective communication within the kitchen, be responsive to staff suggestions and concerns and work to resolve problems
  • Maintain effective working relationship with food and beverage management, staff and hotel departments.
    • Complete daily food orders based upon scheduled banquet events and projected levels of business

 

KITCHEN PRODUCTION – assist with the following:

  • Ensure and maintain the smooth operations following safety & hygiene procedures in production.
  •  
  • Schedules and ensure highest level of food quality, taste and presentation.
  • Participate in actual food preparation, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed.
  • Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling, by training kitchen, restaurant and steward employees on how to handle leftover food items.
  • Ensure the quality and quantity is maintained properly in productions - Kitchen.
  • Ensure, maintain and record all the supplies - raw materials used in production.
  • Follow the safety and hazard measurements – know the procedures in the case of fire, earth quacks.
  • Control the costs of production.
  • Handle the food / bakery properly.
  • Make sure 'the danger zones / restricted areas are indicated with proper signs'.
  • Complete daily food orders based upon scheduled banquet events and projected levels of business.
  • Be aware of upcoming special events and ensure specific orders are available in a timely manner
  • Organize all aspects of event orders from special product orders to staffing requirements.

 

FINANCIAL MANAGEMENT:

  • Assist team in monitoring and controlling departmental expenses including the costs of equipments and energies (Electricity, LP Gas).
  • Identify the waste management system at GATE, and update & upgrade the existing system as per needed.
  • Identify, develop, implement, and control and maintain records of logistics movement at GATE.
  • Ensure and record all the costs occurred in production.

 

EQUIPMENT AND MAINTENANCE:

  • All machinery and equipment must be kept in good repair.
  • Regular inspections on the conditions of equipment must be carried out and an up to date inventory list to be maintained.
  • Be aware of upcoming special events and ensure specific orders are available in a timely manner
  • Organize all aspects of event orders from equipment procurement to staffing and logistics

 

PUBLIC HEALTH & HYGEINE, OCCUPATIONAL HEALTH AND SAFETY:        

  • Ensure at all times, Food Hygiene and ISO standards are adhered to.
  • To conduct training and refresher classes for all bakery staff in the correct procedures.
  • Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection
    • To monitor daily hygiene and work practices in both service and production
    • Ensure food areas have regular pest control maintenance in conjunction with GATE Operational .Manager
    • Ensure First Aid boxes are regularly stocked.

 

QUALITY ASSURANCE:

  • Maintain ISO Standards as per GATE Policy.
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