Chef-de-partie Job in Rosetta By Ferns

Specific Responsibilities:
• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Executive Sous Chef.
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Responsible for day to day kitchen operations.
• Able to estimate daily production needs and raises requisitions for approvals of the Executive Sous Chef.
• Place store indents according to the requirement of the day well in advance.
• Ensure that the production, preparation, and presentation of food are of the highest quality at all times.
• Knowledge of all standard protocols and policies of food preparation, receiving, storage and sanitation.
• Full awareness of the menu, recipes, and presentation standards.
• Establishing and maintaining effective inter-departmental working relationships.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Checks periodically expiry dates and proper storage of food items in the section according to storage standards.
• Communicates operational difficulties, positive, constructive guest feedback and other relevant information with the Sous Chef.
• Assess quality control and adhere to resorts service standards.
• Follows HACCP standards and maintains personal hygiene.
• Attends and participates in daily briefings and other departmental meetings as per schedule.
• Attends and participates in training sessions as per the departmental training scheduled.
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
• Responsible for achieving a score of 90% in Guest Satisfaction Index for Food Production operations and take necessary action for the shortcomings for standard compliance.
• Carry out any reasonable duties as instructed by the Sous Chef.

General Responsibilities :