Chef De Partie

TASKS, DUTIES AND RESPONSIBILITIES

CONTRIBUTE TO THE PRODUCTION OF THE HIGHEST POSSIBLE FOOD QUALITY, AND COORDINATE STAFF IN THE DELEGATED SECTION

• Prepares and properly garnishes all food orders as they are received in accordance with menu specifications, insuring proper plate presentation and buffet presentation.

• Prepares sauces, soups and hot entrees; controls the positioning and rotation of foods and ensures proper plate presentation and buffet.

• Sets up for lunch and dinner by ensuring proper amounts are in place for forecasted covers, special functions and all reservations

• Adheres to Roe Park Resort standards of food quality, preparation, recipes, and presentation.

• Orders adequate supplies for own section, and sets up “mis-en-place” for section

• Supervises the proper set-up of each item on menus and ensures their readiness

• Works with Chefs to ensure seasoning, portions and appearance of food 

• Stores unused food properly

• Ensures the food from own section is delivered on time

• Follows proper safety, hygiene and sanitation practices

• Ensures readiness and makes priorities in case of last minute changes to reservations

• Keeps temperature of main courses in file

• Keeps a portion from function main course for freezing and ensures that it is labelled and dated.

• Confers closely with Chefs 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

• Co-ordinates job tasks with staff in own section

• Helps employees to achieve optimum quality

• Knows how to follow applicable laws regarding food safety and sanitation

HEALTH & SAFETY

• Adheres to all health, sanitation and food safety rules and regulations

• Reports all potential and real hazards immediately

• Fully understands the hotel’s fire, emergency and bomb procedures

• Co-ordinates work, and works in a safe manner that does not harm or injure self or others

• Works in a safe manner that does not harm or injure self or others.  Knows how to protect self against chemicals, and is aware of harmful chemicals used

• Anticipates possible and probable hazards and conditions to avoid mishaps

• Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance and conduct

MISCELLANEOUS

• Recommends better preparation procedures to Executive Head Chef

• Checks the restaurant reservations regularly

• Attends meetings and training required by the Executive Head Chef

• Accepts flexible work schedule necessary for uninterrupted service to the food production function

• Maintains own working area, materials and company property clean, tidy and in good shape

• Continuously seeks to endeavour the knowledge of own job function

  Is well updated on, and possesses solid knowledge of the following:

• Hotel fire, bomb and emergency procedures

• Hotel health and safety policies and procedures

• Current licensing relating to own department

• Restaurant corporate marketing and promotional programmes

• Restaurant guests generate high business volume.