Chef de Partie

Job Description:

OVERVIEW/BASIC FUNCTION:

To be responsible for the proper efficiency and profitable functioning of the assigned kitchen. Ensuring that the function provided are of the highest food quality consistent with cost control and profitability margins. All work is carried out in line with the hotel’s guidelines, the departmental business plan and Hotel corporate guidelines and service concepts.

RESPONSIBILITIES:

• Follow proper uniform procedures.
• Demonstrate a good sense of aesthetics, decorating and producing food products within the quality standard guidelines established by the hotel.
• Work closely with standard recipes and presentations in order to maintain the established quality level of the kitchen
• Assist in production and maintaining of par stocks of meat, vegetables, dry store, etc. as determined by the Junior Sous Chef, Sous Chef or Chef De Cuisine.
• Assist in the training of subordinates, particularly to their development and training process.
• Assume the responsibilities of the Senior Chef De Partie in his absence.
• Work neatly and clean, keeping work areas and walk-ins in accordance with sanitary standards.
• Maintain a cooperative working relationship with fellow associates.
• Respond properly in any hotel emergency or safety situation.
• Perform other tasks or projects as assigned by hotel management and immediate supervisor.

OSHAD RESPONSIBILITIES:

While at work, (and while on work premises) an associate shall:

• Take reasonable care of their own health and safety.
• Take reasonable care of the health and safety of a person and the workplace, that may be affected by their acts or omission at work;
• Cooperate with full compliance with Hotel’s developed OSHMS policies, OSHMS procedures & operational works instruction in order to protect the health and safety of the people.
• Report to immediate supervisor any situation which they have reason to believe could present a hazards and which they cannot themselves correct;
• Report all OSH incidents and work related injuries; and
• Not intentionally or recklessly interfere with or misuse anything provided (e.g. Equipment & machineries, PPE, etc.) at the Hotel’s workplace in the interest of health, safety, welfare or protection or management of the workplace.
• Participate in conduct of OSH related planning and implementation in order to achieve the Hotel’s OSH objectives, targets & program.
• Attend all training arranged by Hygiene, Health & Safety Manager such as OSH training, safety Induction, on the job training, tool box talks, etc.

ACCOUNTABILITY:

• Held accountable and committed whatever it takes to comply with the company’s OSHMS Policies, OSHMS Procedure, & Operational Works Instruction and any other relevant legislation applies within the organization.
• Held accountable to take care of his own health and safety, other person in the workplace that may be affected by their acts or omission at work.
• To report to his supervisor or respective Manager.

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