Chef De Partie / Tổ Trưởng Bếp

WHAT’S THE JOB?To assist the Sous Chef & Chef de Cuisine in the daily operation of the Kitchen. The Chef de Partie requires solid leadership qualities, organizational and communication skills, and are fully responsible for their operation, in the absence of the Sous Chef / Chef de Cuisine.

YOUR DAY-TO-DAY

• To assist colleagues, in supporting Culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust
• To actively participate in the training, development the Culinary colleagues, according to the monthly training plan ,“comment cards”, hygiene reports and any other highlighted areas for fine tuning/development that would benefit the team and guests
• Conducts colleague performance appraisals to review colleagues’ general performance and discuss any areas for fine tuning / development – and highlight areas of strength
• Maximize motivation, morale and consistently maintain discipline and discipline related documentation following hotel guidelines and local legislation
• To report accidents and sickness in the log Book and to report any such incidents immediately to the Sous Chef and Chef Cuisine with clear and concise updates if required, and follow up completed
• Attends meetings and briefings as instructed by the Sous Chef and Chef Cuisine and clearly and concisely disseminates relevant information to related teams, in a timely manner
• To conduct regular meetings with the Culinary colleagues to assist, provide support, build morale and enhance credibility
• To inform and keep the Chef de Cuisine and Executive Sous Chef up-to-date on challenges and irregularities and recommend courses of action
• To respond to change positively, in the departmental function as dictated by the industry, company or hotel
• Interacts with colleagues of other departments within areas of responsibility and develops solid working relationships with them
• To be an ambassador of Lateral service for the team
• To have a complete understanding of, and adhere to the Local authorities & company’s policy on Safety Procedures and Practices
• To have a complete understanding of, and adhere to the Local authorities & company’s policy relating to Food hygiene and Safe Food Handling practices
• To have a complete understanding of, and adhere to the Culinary standards relating to recipes, preparation methods and plating standards
• To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage
• To ensure that proper work orders are issue to repair Culinary equipment and solid follow up to ensure maximum operating equipment
• To take responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications
• To assume a professional interest for the quality of food prepared and presented in the kitchen the consistent – continuous improvement of related teams and product
• To assist the Sous Chef / Chef de Cuisine communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation, to the team with clear and concise details, and follow up
• To expedite orders on the line in a professional manner
• To identify and request assistance if required, prior to any breakdowns occurring
• To supervise all colleagues during the set-up, service and breakdown for each meal period-event
• To follow all control and key procedures
• To ensure all “quality ingredients” are accurately ordered, received and stored following F.I.F.O. rotation
• To ensure all “quality ingredients’’ are professionally prepared in accordance with recipes, plating guides or buffet set ups , with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team achieve its financial goals-targets, Food Cost
• To monitor the kitchens operating costs and implements corrective pro-active action where necessary to reduce expenses
• To understand, and post employee work schedules to reflect operating forecasts and to keep within budgeted figures
• To verify that all scheduled staff is present and signed-in
• Implements effective food promotions in co-ordination with the Sous Chef / Chef de Cuisine
• To support “Chef’s Creations" which meet the needs of the target market and are in line with the operating concept for the venue-hotel
• To communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation
• The ability follow control systems, which will assure quality and portion consistency
• To supervise all colleagues during the set-up, service and breakdown for each meal period
• To ensure that all venue reports, schedules, standard recipes, menus, food presentation photographs and correspondence are completed in liaison with the Sous Chef and Chef Cuisine in an accurate and punctual manner
• Ensures that all the required food transfer are completed to the appropriate venue/department.
• Ensure full liaison with other members of the section and the Kitchen team
• Key relationship with the Sous Chef and Chef Cuisine
• Daily data collection and reporting of issues as they arise
• Support of Departmental objectives
• Completion of twice yearly Heartbeat surveys
• Diligence in prevention of wastage
• Attendance at Departmental meetings and Heartbeat feedback meetings
• Ensures that all the required food transfer are completed to the appropriate venue/department
• Be a friendly face and helping hand to our guests
• Look smart – wear your uniform with pride
• Other ad-hoc duties – unexpected moments when we have to pull together to get a task done
• May assist with other duties as assigned by management