Job Purpose
To maintain a high standard of all food preparation, service and hygiene in their respective Kitchens, according to the standards required by the management. Chef de Partie might take charge the Sous Chef Kitchen operation when the Sous Chef is on leave or absent from work / ensure consistency in the food quality, taste and presentation.
Responsibilities
ATTITUDE
- To reflect the ACCOR philosophy by providing the highest quality of service to our customers and employees. By always adopting a positive attitude and keeping the team spirit at the highest level
- To greet with a smile at all times to colleagues or guests anywhere in the hotel (front or back of the house)
- To take pride in personal appearance for personal hygiene and uniform
OPERATION
- To co-ordinate, in detail on the Restaurant / Banquet / food production, and all specific duties to all employees under his supervision
- To check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and to ensure that food served is always of the highest standards
- To constantly check the quality of food prepared with regard to taste and temperature
- To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards
- To monitor and fully implement the portion control established with the recipe cards and the butcher test. To minimize waste and spoilage
- To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers
- Ensures smooth and effective communication among the kitchens and with other departments
- To work closely with receiving and storeroom. To make sure that received goods are of the standard quality and according to hotel’s specifications
- To constantly be alert on freshness, presentations and temperature of food served
- To check with on set-up prior to operations
- To implement with Sous Chef logbook for his section with a standard report form to be sent to the Executive Chef’s office daily
- Updates menu recipe cards and menu planning for promotions
HYGIENE AND SANITATION
- To fully understand the guidelines set by ACCOR Safe Food and Hygiene Standards
- Lease and work closely with the Chief Steward for pre-planning and execution of delivery and cleanliness of equipment
- To check all machinery, ensure proper maintenance and usage of the equipment, and follow up with Engineering on work order forms. Misuse of equipment should be reported, and disciplinary action should be taken
- Ensures that staffs follow the hygiene and sanitation procedures when handling food / equipment / utensils.
- To ensure that working areas, working tables, working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans etc. are cleaned and sanitized as per ACCOR Safe Food and Hygiene Standards
- To ensure that the refrigerators and deep freezers, ceiling, walls, floors and shelving etc. are clean at all times
- To check drawers, under-counter refrigerators and reach-in refrigerators to ensure that they are clean, and the contents are always fresh and dated
- To work closely with the Chief Steward and monitors that exhaust hoods, stoves, ovens, salamanders, deep freezers, steamers, filters, boiling pans, Bain Marie, hot and cold cabinets etc. are spotless and cleaned on a daily basis.
STAFFING
- To report to the Executive Chef / Chef de Cuisine / Sous Chef on all staff and operation matters
- To monitor staff schedules and ensure punctuality at work
- To report all complains to the Executive Chef / Chef de Cuisine / Sous Chef
- To provide the necessary assistance / support to staff and Executive Chef / Chef de Cuisine / Sous Chef to their goals
COST CONTROL
- Ensures food portioning, serving, requisitions / receiving from stores are properly controlled