Chef de Partie

• JOB PURPOSE

Exceed guest expectation in first attempt.

• EXECUTIVE RESPONSIBILITIES & EMPOWERMENT
• KEY OPERATIONAL RESPONSIBILITIES

Financial

• Oversee the stock take and stock rotation for the assigned section. 
• Monitor the operation to ensure that food wastage is minimised and to maintain cost effectiveness and profitability in all areas.

Operational

• To ensure the smooth preparation and service to company standards of all food items, ensuring quality, consistency and maximum food cost efficiency throughout.
• To ensure all employees arrive at work on a timely basis in clean, company specified uniforms, wearing safety equipment if appropriate.
• Follow-up on working schedules for all kitchen employees.
• To assist in the ongoing and scheduled training of all galley employees.
• To direct and motivate all galley employees.
• Monitor quality and specification of all items loaded ensure company standards are adhered to.  Report all discrepancies to the chef.
• Monitor quality and presentation of all food items, provide corrective action where necessary.
• Provide training in HAACP procedures and ensure same is carried out on daily basis by all employees.
• Ensure all kitchen personnel are familiar with operation of all kitchen equipment.
• Ensure kitchen equipment, accessories, is adequately maintained.  Submit repair requests and follow up wherever necessary.
• Ensure temperature logs for all refrigeration is taken by department heads on a daily basis.   Monitor same and follow up on defective equipment.
• Follow-up on the daily requisitions from all kitchen outlets.
• Review food cost work sheet and daily issues with department heads.  Plan any corrective action accordingly.

Business plan /Analysis

• To be aware of budgets and have handle on sales.
• Plan cost effective proposal for banquets.

Team Management

• To ensure decision making process is transparent and fair.

General Duty

• Should have a thorough knowledge of menus, recipes and preparation.

• Should be able to manage all kitchen operations in the absence of Culinary Director

• Should have through knowledge of HACCP procedures and regulation and should be able to guide and trained his team

• Should be able to manage his team

• Should be able to analyse issues and have the temperament to deal with it with in company guide lines.