Job Description

General Information

Job Title

Chef de Partie

Job Family/Section

Catering

Reporting Relationship and Key Interactions

Reports to

Senior Catering Supervisor/Catering Supervisor

Responsibilities

Job Summary

The Team leader in a section of a food production area. The role is involved in the direct preparation of food items and supervising of a team of staff to produce the catering offer using standard recipes and in accordance with established HMC standards of quality, food hygiene, and portion control

Specific Responsibilities

• Supervise and coordinate activities of staff under their control
• Taking responsibility for the operation of his area including determining production schedules and personnel requirements necessary to ensure timely delivery of services.
• Ensure that food items are prepared following the approved menu and standard recipes
• Responsible for store requisitions for groceries, perishables and other food items issued by the sub-provision store and meat items from the meat cold room
• Food service on the line to ensure quality and portion standards are met
• Inspect kitchen supplies, equipment and work area to ensure conformance to established HMC standards
• Coordinates with the Catering Supervisor and/or Dietetics staff to ensure that food prepared conforms to the patients' individual requirements as specified in the Daily Diet Requisition Sheet
• Assign personnel to record daily inventory
• Collaborate with other Chef de Parties and Catering Supervisors on planning and developing menus and recipes taking into account such factors as seasonal availability of ingredients and food preferences of HMC's multi-cultural customer base
• Reduce and control wastage of food and non-food items
• Train staff when required
• Comply with HMC policies and procedures, and in particular infection control, safety and quality Management

Job Requirements

Educational Qualification & Certificates

• High School diploma
• NVQ2 or equivalent in food services

Experience

• 3 years 3 or 4 star hotel, Cruise, Airline, contract catering or equivalent in a production and supervisor role
• HACCP

Skills

• English written and spoken

Competencies

Patient and Customer Focus, Providing Excellent Service, Delivering Results, Teamwork, Effective Communication

Job Types: Full-time, Permanent

Pay: ?30,000.00 - ?37,000.00 per month

Benefits:

• Food provided
• Health insurance
• Provident Fund

Schedule:

• Day shift
• Rotational shift

Supplemental Pay:

• Overtime pay
• Yearly bonus

Experience:

• total work: 4 years (Preferred)

Work Location: In person