Job Description

Job Purpose This position exists to the incumbent is responsible for under the general guidance and supervision of the Chef De Partie, assists in directing and controlling the whole food production in a manner that ensures the highest level of food quality, sanitation in food service and departmental profitability. Responsible for high quality of food and presentation of Buffet sets up, a' la Carte dishes and Banquets and to build up and maintain an excellent reputation. Display creativity, in order to be different and new to create a new market. ROLES AND RESPONSIBILITIES General · Comply with the Company's standard. · Familiarize yourself with the company values and model desired behaviours. · Perform tasks as directed by the Manager in pursuit of the achievement of business goals. Special · To be imaginative and creative. · Building up a professional team of chefs. · To be cost conscious and to maintain an acceptable cost of food. · Maintenance of highest sanitation and hygienic standards. Duties · Assumes the responsibilities of the Jr. Sous Chef in his absence. · Informs on a daily basis the Executive Chef of all relevant information in operational and personal matter, including information that does not require the Executive Chef's action. · Attends daily briefing meeting with Executive Chef and other kitchen employees. · Checks on taste, consistently and quantity of all prepared food items, ensure there in no over production. · Assists the Executive Chef in the production, preparation and presentation of all food Items to ensure highest food quality at all times. · Assists in development and implementing standards, Recipes, Portion size and costing. · Assists within the kitchen operation, daily market lists and inter-kitchen transfers as required and submits to the Executive Chef. · Controls movement of unauthorized person in the kitchen. · Check punctuality and attendance off all employees. · Ensures proper storage of all raw materials and food items, and makes sure no spoilt materials are kept. · Check all dry storerooms requisitions and makes sure, no over ordering was done. Keeps an eye on the products as to never get shortage especially before public holiday or busy season. · Checks and taste all buffets, displays and banqueting set-ups in accordance to the Executive Chef's specification and takes action if he sees discrepancies immediately. · During peak hours i.e. lunch and dinner, Chef de Partie is to be stationed at the outlet kitchen or Buffet to ensure the food is served according to the Executive Chef's specification. · Performs related duties and special projects as assigned. People Management · Maintain a climate of trust and team spirit though out the operation. · Give special attention to staff welfare and social activities. · All staff in proper uniforms with nametags and correct grooming. Leadership · Providing excellent self-discipline, gains respect from all and inspires good team work. · Leading by example. · Staff to be kept at a constant high level of motivation. Guest Satisfaction · To attain and follow up on any guest complaints. · Guest suggestions have to be listened to and brought to the Executive Chef's attention. Fire, Life, Health and Security · Demonstrate understanding and awareness of all company policies and procedures relating to Health, Hygiene and Fire Life Safety and ensure your direct reports do the same. · Familiarize yourself with emergency and evacuation procedures. Codicil · The above is designed to help you in the understanding of your role and is not intended to be a definitive list of your duties, as flexibility in meeting company and guests needs is required by all employees. · This job description will be reviewed from time to time and may be subject to amendments by Accor group.

Schedule: Full-time