SECTION ONE:                           JOB OUTLINE

Job Title:

Chef De Partie

Department:

Food & Beverage

Division:

Kitchen

Job Band:

Level 2

Reporting Line:

Junior Sous Chef, Sous Chef, Head Chef, Executive Chef

Supervises:

Demi Chef De Partie, Commis I-II, Trainee

Other Relationships:

All departments

Job Summary/Purpose:

Organizes kitchen operations and prepares and serves a range of dishes, whilst supervising junior members of the Kitchen Brigade. Promotes the work culture and the company’s core values.

Key Areas:

1. Essential Job Functions

2. Communication

3. Hygiene and Food Safety Management

4. Cost Control

Special Note:

The attached key areas, responsibilities and activities reflect the items considered necessary to describe the principal functions of the job identified and shall not be construed as a detailed description of all the work requirements that may be inherent in the job.

SECTION TWO:                                  KEY AREAS

Position                                                Chef De Partie

RESPONSIBILITIES                       

ACTIVITIES

1. Essential Job Functions

• To train, supervise and control the work of the kitchen personnel in the respective sections
• To produce high quality food in a specified area of the food preparation and ensure that this is also practiced amongst the other Colleagues
• To be responsible for the quantity and quality of the food supplies
• To assist the section head in continuous training of the Demi Chef De Partie, Commis I/ II and Trainee Cook
• To co-ordinate in detail on restaurant and banquet food production, and all colleagues under his supervision
• To constantly check the quality of food prepared and served, and to ensure
• that it is always of the highest standards

2. Communication

• To contribute and work as a team in the general operations of the kitchen(s), offering to assist fellow colleagues when required
• To ensure smooth and effective communication among the kitchens and with other departments
• To maintain a professional and friendly attitude towards guests during contact

3. Hygiene and Food Safety Management

• To be responsible for the hygiene and cleanliness of all kitchens including staff kitchen restaurant
• To work closely with the Chef Steward in maintaining the cleanliness of the kitchen area as prescribed by MOE standards and the pre-planning and execution of delivery and cleanliness of equipment
• To ensure proper maintenance and usage of equipment
• To ensure that colleagues follow the hygiene and sanitation procedures when handling food, equipment and utensils
• To make sure that working areas, working tables and working utensils are cleaned and sanitized as per ISO 22000 / HACCP policies
• To ensure that food contents are always fresh and dated

4. Cost Control

• To practice economy where food, paper supplies, electricity and water are concerned
• To maintain food gross profit set by Hotel
• To be able to demonstrate management abilities when required by the Chef’s Office dealing with budget matters; for example: Labor Costs, Training, Operating Equipment and Food Cost etc.
• To ensure food portioning, serving, requisitions/ receiving from stores are properly controlled minimized wastage

SECTION THREE:                       JOB SPECIFICATIONS

Position                                               Chef De Partie

CHARACTERISTICS

REQUIRED

ESSENTIAL

DESIRABLE

PHYSICAL

• Physically fit
• Clean and professional appearance

LANGUAGES

• Oral and written fluency in Turkish & English

QUALIFICATIONS /

TRAINING

• Good culinary knowledge
• Culinary related certificates

• Apprenticeship or any other culinary certificate/diploma preferred

WORK EXPERIENCE

• Minimum 3 years of experience in the culinary field depending on position

• 3 years of experience in a Luxury Hotel preferred

DISPOSITION

Character;

Leadership;

Relationships;

Potential;

• Committed
• Flexible
• Positive attitude
• High energy level
• Motivator/self-starter
• Team player/builder
• Displays initiative and creativity
• People and customer oriented
• Flexible and adaptable to different working locations
• Willing to work long hours in the kitchen