JOB DESCRIPTION

JOB TITLE: CHEF DE PARTIE

DIVISION: FOOD AND BEVERAGE

DEPARTMENT: KITCHEN

RESPONSIBLE TO: EXECUTIVE CHEF

FUNCTION:

To work with the kitchen staff for the purpose of producing high quality meals. To practice and teach portion control, quality control, waste control and product preparation techniques.

RESPONSIBILITIES:

1. Ensure that the Hotel’s kitchens produce a high quality food product at all times.
2. Anticipate and attend to the guest’s needs and desires immediately.
3. Prepare sauces, soups and hot dishes for service and special functions.
4. Demonstrate superior recipe knowledge for every item on the Hotel’s menus.
5. Monitor food quality and quantity as it relates to portion control.
6. Monitor all food storage facilities to ensure that proper storage techniques are being used and that the cleanliness standards of the Hotel are being maintained.
7. Prepare and properly garnish all pantry items including salads, sandwiches, desserts, as well as the established menu and specialty items.
8. Requisition the appropriate amount of food product in accordance with the established Hotel policies and procedures.
9. Complete all work responsibilities and assignments in a timely manner.
10. Ensure that all standard recipes are followed in all outlets.
11. Maintain your self appearance in accordance with the hotel’s grooming standards.
12. Maintain an harmonious relationship with other members of the service team.
13. Maintain an acceptable degree of knowledge with regard to food product.
14. Comply with all of the established hotel operational policies & procedures.
15. Maintain a clean & safe working environment.
16. Have a full knowledge of, and practice all of the hotel’s established occupational health and safety guidelines (OH&S).
17. Ensure the protection and maintenance of all operating equipment
18. Attend all scheduled meetings.
19. Perform any other duties as directed by the Executive Chef.