Chef de Partie

EXECUTIVE RESPONSIBILITIES & EMPOWERMENT

Financial

• Oversee stock take and rotation for the assigned section
• Monitor operations to minimize food wastage and maintain cost effectiveness and profitability

Operational

• Ensure smooth preparation and service of all food items to company standards, maintaining quality, consistency, and maximum food cost efficiency
• Ensure all kitchen personnel arrive on time in clean, company-specified uniforms with appropriate safety equipment
• Direct, motivate, and manage all kitchen employees
• Monitor quality and presentation of all food items; provide corrective action where necessary
• Provide training in HACCP procedures and ensure daily compliance by all employees
• Ensure kitchen personnel are familiar with all kitchen equipment operation and maintenance
• Submit equipment repair requests and follow up as necessary
• Monitor daily temperature logs for all refrigeration units and address defective equipment promptly
• Follow up on daily requisitions from all kitchen outlets and review food cost worksheets with department heads

Business Planning & Analysis

• Maintain awareness of budgets and sales performance
• Plan cost-effective proposals for banquets and special events

General Duties

• Maintain thorough knowledge of menus, recipes, and preparation methods
• Manage all kitchen operations in the absence of the Culinary Director
• Analyze operational issues and implement solutions within company guidelines