Chef de Partie

Role Purpose:

To contribute to the production of the highest possible food quality in the delegated section at all times, and to co-ordinate and be responsible for staff in the delegated section. All production is carried out in line with appropriate food portion control, the departmental business plan, and iNua Hotel Group’s corporate guidelines, and service concepts.

Main Duties:

14. Cotribute to the production of the highest possible food quality, and coordinate staff in the delegated section
14. Prepares ad properly garnishes all food orders as they are received in accordance with menu specifications, insuring proper plate presentation.
14. Prepares sauces, soups ad hot entrees; controls the positioning and rotation of foods and ensures proper plate presentation.
14. Sets up for luch and dinner by ensuring proper amounts are in place for forecasted covers, special functions and all reservations.
14. Adheres to compay standards of food quality, preparation, recipes, and presentation.
14. Orders adequate supplies for ow section, and sets up “mis-en-place” for section.
14. Supervises the proper set-up of each item o menus and insures their readiness.
14. Works with Chefs to esure seasoning, portions, and appearance of food.
14. Stores uused food properly.
14. Esures that food from own section is delivered on time.
14. Follows proper safety, hygiee, and sanitation practices.
14. Esures readiness and makes priorities in case of last-minute changes to reservations.
14. Maitains an exact record of preparation, cooking and presentation specifications of all dishes produced in the section in a file which is kept at the section at all times for reference.
14. Cofers closely with the Executive & Head Chef and takes every opportunity to become familiar with all aspects of his or her position, in order to be ready to fill in whenever required.
14. Co-ordiates job tasks with staff in own section.
14. Helps employees to achieve optimum quality.
14. Kows how to follow applicable laws regarding food safety and sanitation.

Essential Qualifications & Skills:

14. Excellet organisational skills.
14. Culiary qualification
14. Strog culinary knowledge
14. Miimum 5 years experience working in a culinary environment
14. IT literate.
14. HACCP Level 1 ad 2
14. A ability to work independently as well as part of a team
14. Previous experiece in hotel environment is desirable.
14. Previous experiece in high volume/banquet dining
14. Commercial acume
14. Menu planning and costing