Chef De Partie

Education and Experience

• High school diploma or Graduation in Hotel management; 6 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4years’ experience in the culinary, food and beverage, or related professional area.

Job Responsibilities:

Ensuring Kitchen Food quality and safety Standards and Responsibilities are met

• Supervises the preparation and production of all hot or cold food items for buffet and a la carte menu to ensure that they are in compliance with the prescribed recipes and specifications.
• Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavor.
• Plans and manages food quantities and plating requirements for the food operation (e.g., Bulk cooking, Live cooking, Patients dietary, Bakery).
• Responsible to make production plan for the next day operations and indent material accordingly.
• Assists in developing daily and weekly menu items as per the students, Doctors and patients’ requirements.
• Ensures compliance with all applicable laws and regulations (e.g., HACCP, FSSAI, and State Health Department).
• Responsible to Checks the quality of raw and cooked food products to ensure that standards are met.
• Ensure keep upgrading culinary activities and upgradation in food solutions innovations

Leading Kitchen Team

• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Leads shift teams while personally preparing food items and executing requests based on required specifications.
• Supervises and manages the kitchen employees. Understanding employee positions well enough to perform duties in employees’ absence.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensuring and maintaining the productivity level of employees.
• Ensures employees are cross-trained to support successful daily operations.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Assumes duties of the Sous Chef in his/her absence.
• Assists sous Chef in daily line up and conducts in his/her absence.