İş Tanımı
SECTION ONE: JOB OUTLINE
Job Title: Chef De Partie
Department: Food & Beverage
Division: Kitchen
Job Band: Level 2
Reporting Line: Junior Sous Chef, Sous Chef, Head Chef, Executive Chef
Supervises: Demi Chef De Partie, Commis I-II, Trainee
Other Relationships: All departments
Job Summary/Purpose: Organizes kitchen operations and prepares and serves a range of dishes, whilst supervising junior members of the Kitchen Brigade. Promotes the work culture and the company’s core values.
Key Areas:
1. Essential Job Functions
2. Communication
3. Hygiene and Food Safety Management
4. Cost Control
Special Note: The attached key areas, responsibilities and activities reflect the items considered necessary to describe the principal functions of the job identified and shall not be construed as a detailed description of all the work requirements that may be inherent in the job.
SECTION TWO: KEY AREAS
Position: Chef De Partie
RESPONSIBILITIES
ACTIVITIES
1. Essential Job Functions
* To train, supervise and control the work of the kitchen personnel in the respective sections
* To produce high quality food in a specified area of the food preparation and ensure that this is also practiced amongst the other colleagues
* To be responsible for the quantity and quality of the food supplies
* To assist the section head in continuous training of the Demi Chef De Partie, Commis I/ II and Trainee Cook
* To coordinate in detail on restaurant and banquet food production, and all colleagues under his supervision
* To constantly check the quality of food prepared and served, and to ensure that it is always of the highest standards
2. Communication
* To contribute and work as a team in the general operations of the kitchen(s), offering to assist fellow colleagues when required
* To ensure smooth and effective communication among the kitchens and with other departments
* To maintain a professional and friendly attitude towards guests during contact
3. Hygiene and Food Safety Management
* To be responsible for the hygiene and cleanliness of all kitchens including staff kitchen restaurant
* To work closely with the Chef Steward in maintaining the cleanliness of the kitchen area as prescribed by MOE standards and the pre-planning and execution of delivery and cleanliness of equipment
* To ensure proper maintenance and usage of equipment
* To ensure that colleagues follow the hygiene and sanitation procedures when handling food, equipment and utensils
* To make sure that working areas, working tables and working utensils are cleaned and sanitized as per ISO 22000 / HACCP policies
* To ensure that food contents are always fresh and dated
4. Cost Control
* To practice economy where food, paper supplies, electricity and water are concerned
* To maintain food gross profit set by Hotel
* To be able to demonstrate management abilities when required by the Chef’s Office dealing with budget matters; for example: Labor Costs, Training, Operating Equipment and Food Cost etc.
* To ensure food portioning, serving, requisitions/ receiving from stores are properly controlled to minimize wastage
SECTION THREE: JOB SPECIFICATIONS
Position: Chef De Partie
CHARACTERISTICS
REQUIRED
ESSENTIAL
DESIRABLE
PHYSICAL
* Physically fit
* Clean and professional appearance
LANGUAGES
* Oral and written fluency in Turkish & English
QUALIFICATIONS / TRAINING
* Good culinary knowledge
* Culinary related certificates
* Apprenticeship or any other culinary certificate/diploma preferred
WORK EXPERIENCE
* Minimum 3 years of experience in the culinary field depending on position
* 3 years of experience in a Luxury Hotel preferred
DISPOSITION
Character; Leadership; Relationships; Potential;
* Committed
* Flexible
* Positive attitude
* High energy level
* Motivator/self-starter
* Team player/builder
* Displays initiative and creativity
* People and customer oriented
* Flexible and adaptable to different working locations
* Willing to work long hours in the kitchen
#J-18808-Ljbffr