Chef De Partie

OverviewMain duties/tasks:Ensure the prompt service of all meals at the required times, to the company’s standard and the client’s satisfaction and in accordance with the Company’s/Client’s performance specifications.All food to be prepared and cooked off to the agreed standards in the agreed amounts, food waste to be controlled and monitored and remedial action taken to reduce if required. Identify any gaps in the menu cycles.Cook in batches and passed to storage or food serving area as required.Participates in the daily production in his own section, assist other sections as and when required.Attention to the requirement of the Food Safety (particularly undertaking and recording of temperature controls and overall food hygiene).Assist in the management and rotation of stock to ensure food safety and minimum wastage and achievement of contracted food costs.Report and assist in investigation of customer complaints immediately and take the agreed corrective action where service gaps are identified.Manage Kitchen cleaning rotas and completion of HACCP documents, assist in menu compilation.Organising/planning continuity of work and provision of service and handover to another shift.Assist Supervisor with deliveries and orders of all consumables, stock taking and monitoring stock consumption as and when required.To report any equipment defects, maintenance requirements that will hamper the expected level of delivery.Report all accidents, incidents, and any injuries as well as any customer complaints immediately.Attending Client and Company training courses as deemed necessary.Ensure the personal working hygiene standards meet both the company and statutory requirements.Attend daily site meetings, briefing, trainings, meetings as and when required.Perform any additional duties and any other tasks as requested, which are within your competency and which form part of the service to the client, such as the unloading of stores or as requested by the manager.Duties listed are not limited to specific location, if required should be willing to work in any location and as assigned by the department manager across KSA.Responsibility for the work of others:Training, guidance and support other members of the team, assist and report conduct of work performance to team leader and site manager.Ensure correct use of equipment and adherence to policies.Training of others in correct and safe methods of use and maintenance of machinery and equipmentProper stock rotation (date marking)Decision Making:Identify personal training needs.SkillsAlthough the original text presents Skills as a label, the content lists: Excellent use of various cooking methods, ingredients, equipment, tools, and processes.Experience in Hospitality such as Hotel, Restaurant, Foodservice or Catering.Knowledge and experience in food preparation, cooking techniques, dishing out all sections of the kitchen, plate presentation.Ability to multitask and meticulous.Ability to work efficiently under pressure.Excellent time management skills.Excellent communication and interpersonal skills.Able to read labels, instructions and follow recipes, basic computer skills.Credentials in Health and Safety TrainingHACCP Certification preferred.Ability to effectively manage and develop team members.#J-18808-Ljbffr