Job Description

TITLE : Chef-de-Partie

DEPARTMENT : Food & Beverage Production

REPORTS TO : Sous Chef

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General Responsibilities:

? Anticipate guest needs wherever possible and uses guest name during interactions.
? Assist with mise-en-place for his/her assigned station/section.
? Ensure has acknowledged handovers from previous shifts.
? Maintains the orderliness and cleanliness of the work stations, buffet area, etc.
? Possesses good product knowledge including types of rooms, resorts facilities, restaurant operational hours, special functions and events held at the resort.
? Follows immaculate grooming standards in line with the resort's grooming policy.
? Should be well versed of the departmental BRISOP (

B

rand

R

osetta

I

ntegrated

S

tandard

O

perating

P

rocedures)

Specific Responsibilities:

? Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Executive Sous Chef.
? Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
? Responsible for day to day kitchen operations.
? Able to estimate daily production needs and raises requisitions for approvals of the Executive Sous Chef.
? Place store indents according to the requirement of the day well in advance.
? Ensure that the production, preparation, and presentation of food are of the highest quality at all times.
? Knowledge of all standard procedures and policies of food preparation, receiving, storage and sanitation.
? Full awareness of the menu, recipes, and presentation standards.
? Establishing and maintaining effective inter-departmental working relationships.
? Personally responsible for hygiene, safety and correct use of equipment and utensils.
? Checks periodically expiry dates and proper storage of food items in the section according to storage standards.
? Communicates operational difficulties, positive, constructive guest feedback and other relevant information with the Sous Chef.
? Assess quality control and adhere to resorts service standards.
? Follows HACCP standards and maintains personal hygiene.
? Attends and participates in daily briefings and other departmental meetings as per schedule.
? Attends and participates in training sessions as per the departmental training scheduled.
? Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
? Responsible for achieving a score of 90% in RENARD audit for Food Production operations and take necessary action for the shortcomings for standard compliance.
? Carry out any reasonable duties as instructed by the Sous Chef.