Chef De Partie / Junior Sous Chef

Job Descriptions:

Responsible for all food production including that used for café, restaurant, banquet functions, central kitchen and other outlet. Develop menus, food purchase specification and recipes. Develop and monitor food and labor budget for the department. Maintain highest professional food quality and sanitization standard.

• Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
• Approves the requisition of products and other necessary food supplies.
• Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all time
• Establishes controls to minimize food and supply waste and theft
• Ensure all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
• Develops standard recipes and technique for food preparation and presentation which help to assure consistently high quality and to minimize food cost; exercises portion control for all items served and assists in establishing menu selling prices.
• Monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
• Attends food and beverage staff and management meetings.
• Consults with the EXECUTIVE CHEF @ HEAD CHEF about food production aspects of New Planning & special events being planned.
• Keep updated and review the SOP related to the kitchen management and food preparation.
• Follow proper handling and right temperature of all food product.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas, outlet areas and equipment.
• Provides training and professional development opportunities for all kitchen staff.
• Ensures that representatives from the kitchen attend services lineups and meetings.
• Support safe work habits and a safe working environment at all time.
• Perform other duties as directed.