Chef de Partie ( Western / Asian / Chinese )

Tunamaya Beach & Spa Resort - Tioman Island
03 January 2018

Responsibilities

  • Manage, organize and ensure the smooth running of your section of the kitchen.
  • To maintain a good working relationship with all colleagues and other departments.
  • To report daily to the Head Chef or Executive Chef and cooperate with other members of the Kitchen Team.
  • Ensure adequacy of supplies at the cooking stations.
  • Prepare ingredients that should be frequently available (vegetables, spices etc.)
  • Follow the guidance of the Executive Chef or Sous Chef and have input in new ways of presentation or dishes.
  • Put effort in optimizing the cooking process with attention to speed and quality.
  • Enforce strict health and hygiene standards.
  • Help to maintain a climate of smooth and friendly cooperation.
  • Follow verbal instructions given by the Executive Chef / Sous Chef at all times.
  • Ensures that all acquired items are ready to go, well before service.
  • Takes a professional interest in constantly maintaining a high standard of food preparation by checking food for taste, temperature and visual appeal.
  • Ensures all dishes are uniform in content, taste, presentation and established portion sizes are adhered to.
  • Ensures that goods and food items are stored in the correct manner, which prevents contamination and minimizes food spoilage.
  • To maintain an organized, clean and hygienic work area.
  • To ensure that fridges, storage and working areas are cleaned maintained, ensuring that chemicals are used according to manufacturer’s instructions and with minimum wastage.
  • Leave the work area clean and organized; then hands over to incoming shift workers.
  • Reports any equipment malfunctioning and problems to the Sous Chef.
  • Makes every attempt to prevent any damage, breakage, theft or loss of Hotel’s property.
  • Assist in reducing the overall food cost within given guidelines as well as other kitchen related expenses by controlling requisitions and maintaining adequate stock levels.
  • Makes suggestions to the Executive Chef concerning improvement’s which lead to a higher guest satisfaction and overall departmental profit.
  • Reports to the Executive Chef for correct disciplinary action to be taken against staff, to professionally maintain a high level of staff moral and discipline.
  • Informs and consults the Sous Chef of any problems, discrepancies and happenings with the kitchen operation.
  • To order items from the stores or production rooms and double check the requisitions, must do a physical check of the kitchen stock.
  • All requisitions must be filled out the day before issuing; must be signed by the Executive Chef.
  • To report for duty punctually, wearing the correct uniform, nametag and neat grooming.
  • Be fully conversant with health & safety, fire & emergency procedures.
  • Maintain a high standard of personal hygiene, dress, uniform and body language.
  • Be polite and professional in any situation where the image of the Hotel is represented.
  • To use and store kitchen equipment according to departmental procedure and/or manufacturer’s instructions, and in a manner which ensures minimum breakage and loss.
  • To attend all scheduled training, even if this falls outside of regular working hours.
  • To attend briefings and meetings as requested.
  • To attend any team building and extra-curricular sporting activities as requested.
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