Chef De Partie Pastry

1 mese fa

Re, Italia AccorHotel A tempo pieno

SECTION ONE:                           JOB OUTLINE

Job Title:

Chef De Partie

Department:

Food & Beverage

Division:

Kitchen

Job Band:

Level

Reporting Line:

Executive Pastry Chef

Supervises:

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 companys 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 coordinate 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 preplanning 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 Chefs 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/selfstarter
  • 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

 


Remote Work :

No


Employment Type :

Fulltime

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