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Chef de Partie

Chef de Partie

AccorIssy-les-Moulineaux, Paris Region
Il y a 16 jours
Type de contrat
  • Temps plein
Description de poste

Job Description

JOB PURPOSE

Exceed guest expectation in first attempt.

EXECUTIVE RESPONSIBILITIES & EMPOWERMENT

  • KEY OPERATIONAL RESPONSIBILITIES

Financial

  • Oversee the stock take and stock rotation for the assigned section.
  • Monitor the operation to ensure that food wastage is minimised and to maintain cost effectiveness and profitability in all areas.

    • Operational

  • To ensure the smooth preparation and service to company standards of all food items, ensuring quality, consistency and maximum food cost efficiency throughout.
  • To ensure all employees arrive at work on a timely basis in clean, company specified uniforms, wearing safety equipment if appropriate.
  • Follow-up on working schedules for all kitchen employees.
  • To assist in the ongoing and scheduled training of all galley employees.
  • To direct and motivate all galley employees.
  • Monitor quality and specification of all items loaded ensure company standards are adhered to. Report all discrepancies to the chef.
  • Monitor quality and presentation of all food items, provide corrective action where necessary.
  • Provide training in HAACP procedures and ensure same is carried out on daily basis by all employees.
  • Ensure all kitchen personnel are familiar with operation of all kitchen equipment.
  • Ensure kitchen equipment, accessories, is adequately maintained. Submit repair requests and follow up wherever necessary.
  • Ensure temperature logs for all refrigeration is taken by department heads on a daily basis. Monitor same and follow up on defective equipment.
  • Follow-up on the daily requisitions from all kitchen outlets.
  • Review food cost work sheet and daily issues with department heads. Plan any corrective action accordingly.

    • Business plan / Analysis

  • To be aware of budgets and have handle on sales.
  • Plan cost effective proposal for banquets.

    • Team Management

  • To ensure decision making process is transparent and fair.

    • General Duty

  • Should have a thorough knowledge of menus, recipes and preparation.
  • Should be able to manage all kitchen operations in the absence of Culinary Director
  • Should have through knowledge of HACCP procedures and regulation and should be able to guide and trained his team
  • Should be able to manage his team
  • Should be able to analyse issues and have the temperament to deal with it with in company guide lines.
    • Créer une alerte emploi pour cette recherche

    Chef Partie • Issy-les-Moulineaux, Paris Region