Chef de Partie

Responsibilities

          Lanitis Entertainment Ltd is hiring Chef de Partie for the new sea-front project called Trilogy :                        

Summary of Function
Maintain day to day kitchen operation and staff. Sales volume, culinary category, number of meals served and complexity of the operation determine level of responsibility and scope of position. Supervise designated food preparation areas to ensure a consistent, high quality food product.
Duties and Responsibilities
    Supervises kitchen shift operations and ensures compliance with all food & beverage policies, standard and procedures
    Recognize superior quality products, presentations and flavors.
    Maintain purchasing, receiving and food storage standards.
    Ensure compliance with food handling and sanitation standards.
    Ensure compliance with all local, state and federal regulations.
    Calculate accurate, theoretical and weighted food costs.
    Estimates daily production needs on a weekly basis and communicates production needs to kitchen personal daily.
    Support procedures for food & beverage portion and waste controls.
    Assist in maintaining associate cafeteria operation and food quality standards.
    Follow proper handling and service temperatures of all food products.
    Operates and maintains all department equipment and reports malfunctions by following the LSOP.
    Assist with an effective kitchen equipment repair and maintenance programs.
    Observes service behaviors of associates and provides feedback to individuals, continuously strives to improve service performance.
    Helps employees receive on-going training to understand guest expectations
    Support a department orientation program for associates to receive the appropriate new hire training to successfully perform their job.
    Perform other duties as assigned to meet business needs.
    Ensure that Passport to Success is implemented and supported.

Standards and Procedures
    Train entire team about food hygiene rule and regulations
    Obey to company`s  business ethnic conduct guide book at all times. Ask if you are not sure

Training and Associate relations
    Create an environment where each associate feels valued and is empowered to do more.
    All employees under his jurisdiction exceed Hotel’s standard of appearance
    Effective communication is maintained through active participation in associate departmental meetings and Food and Beverage meetings
    Conduct regularly team building sessions with his associates and managers

Cost control & Safety
    Coordinate and lead inventories with outlet managers
    Ensures departmental financial goals like profit are achieved and exceeded.
    Keep par stock and re-order on time before we run out of items
    Security of all high value items in all areas at all times
    Practice and observe all safety rules and regulations and encourage others to do so.

Meetings
    Attend daily pre-shift meetings
    Implement and attend daily 15 min training within your department
    Attend daily F&B briefings
    Implement and attend monthly departmental meeting
    Other meetings as required for his/her position as request by Executive Chef

Others
    Performs other duties as assigned to meet the business need.