Chef De Partie

Key Responsibilities:

·        To adhere to SODEXO WAY Service standards

·        To report for duty punctually, wearing the correct uniform and name tag at all times.

·        To provide a courteous and professional service at all times.

·        To maintain a high standard of personal hygiene at all times.

·         To be responsible for food production in assigned station ensuring food is prepared and served according to the standards set by Sodexo

·        Ensure standard recipes are used and food is presented according to established standards

·        Helps to direct and co-ordinate the activities of all kitchen staff

·        Ensure kitchen and working area comply with health and food safety standards at all times.

·        Inspects store rooms, refrigerators and freezers daily, to ensure no wastage.

·        Ensure that all machinery, furniture, equipment and utensils are clean and in working condition at all times. Ensure all areas comply with Sodexo QHSE standards

·        To participate and contribute in continual improvement process through waste reduction, revenue enhancement, increased customer and staff satisfaction and improved workplace health & safety.

·        To play an active role in staff development by identifying training needs and conduct regular training sessions to existing and new staff according to standards, rules and regulations.

·        To effectively manage performance of food production staff ensuring team efficiency, productivity and compliance through coaching, rewards & recognition, positive reinforcement and disciplinary process.

·        To actively promote teamwork and cohesion by demonstrating behavioral and positive mindset examples at all times.

·        To ensure closing procedures are adhered to such as locking of doors, switch off lights, recording of temperatures, turning off gas, shutting down of the all systems and other equipment.

·        To update all scheduled cleaning in responsible area

·        To carry any other reasonable duties and responsibilities as assigned.

·        To assist other outlet as and when the need arises.

·        To maintain an open line of communication inter and intra department in order to provide a positive working environment for all employees

Authorities:

·        Is in charge of the outlet in the absence of the Sous Chef

·        Instigate maintenance requests.

·        Solving customer complaints and problems.

Key Competencies:

·        Minimum of 2 years previous kitchen experience as a senior cook or Chef De Partie in a high volume environment

·        Knowledge of food safety and kitchen sanitation

·        Formal apprenticeship in commercial cooking is highly advantageous

·        Knowledge of traditional and modern cooking.

·        Basic F&B administration skills.

·        Courteous and energetic.

·        Some leadership core competencies

·        Training skills