Chef de Partie

Job Description

Chef de Partie

  • The Chef de Partie reports to the Sous Chef for the effective and efficient running of the Campus Catering service and is accountable to the Sous Chef for the successful performance of the Culinary Department.
  • Create and sustain a work environment that embraces the company vision, mission and values and ensures fair, equitable treatment of all staff.
  • Focus on the brand essence – “A good night’s sleep means a good day’s work” in a Zero Harm environment through the (as yet to be defined) guest centric touch points
  • Knowledgeable in the provisions and obligations of the related EDF/NNB Guidance documents
  • Is practiced in Culinary, Food and Beverage procedures
  • Manages the deployment and operation of a team of highly trained, Culinary staff such that guests are consistently satisfied with the Culinary service
  • Ensures that all team members are knowledgeable as to the requirements of the relevant S.O.Ps (Standard Operating Procedures), providing support to colleagues to maintain the defined standards
  • Helps the leadership team maintain the defined standards.
  • Works with colleagues at all levels to deliver a consistent level of quality service
  • Practiced in customer and employee relations, contributing to the successful running of the Campus, and the satisfaction of those who work in it, consistent with that success

Qualifications for the job

  • At least one years’ experience in the same role
  • Expertise in running a similar facility
  • Must be an inspiring leader
  • Must be strategic in his/her over-all approach
  • Must be an intuitive communicator
  • Must be an enabler
  • Must always be able to say, ‘the buck stops at my desk’
  • Excellent communication skills

Your entitlements

Competitive Salary and Benefits
You will belong to Job Level – to be defined
Your compensation and benefits are embodied in your employment contract

Position summary

The Chef de Partie shares equal responsibility with the Sous Chef for maximising the long- term operating performance of the HOST campus.

Duties & Responsibilities

Upon your appointment, your immediate responsibility will be to ensure a smooth transition from the preopening
phase to the scheduled day of opening.

As Chef de Partie, your pre-opening responsibilities will be as follows:

  • Share accountability for implementing the business strategies and HOST initiatives with specific
    emphasis on the Culinary Department
  • Assist the Sous Chef in leading the HOST’s Culinary Department which includes the following
    Sections: Hot Kitchen, Cold Kitchen, Servery
  • The Chef de Partie is responsible for a particular section and shift schedule
  • Responsible for all food production requirements for the restaurants, events or functions and all other
  • Assist the Executive and Sous Chefs in food purchase specifications and recipes
  • Assist in the development and monitoring your department’s food and labour budget
  • Maintain the highest professional food quality and sanitation standards
  • Conduct regular audits of his sections to ensure all procedures are being followed correctly and
    standards are being adhered to
  • Conduct physical inspections of all areas of the kitchen in order to evaluate the condition relative to
    health, safety, risk management, asset preservation, customer service, and company standards
  • Champion the brand philosophy and ensure alignment with brand strategy amongst all staff
  • Demonstrate key drivers of guests’ satisfaction
  • Make balanced decisions based on what is best for the customer, right for the business and
    supportive to all staff
  • Assist with the recruitment, hire, develop and retain a diverse and highly productive team of guest
    centric staff
  • Facilitate the growth and career development of his respective staff
  • Recommend revenue-enhancing capital improvements and capital programs for expense
  • Maintain a thorough understanding of HOST’s market positioning using competitive resources,
    adjusting strategy accordingly
  • Perform any other executive task as required by the Sous Chef and/or the Executive Chef

Key Result Areas and Common Standards of Performance for all managers in the following areas:

  • Financial
  • Legal Compliance
  • Development & Training
  • Team Briefing
  • Innovation & Creativity
  • Health & Safety
  • Quality Control
  • Environment
  • Care of the Property
  • Team Contributions/meetings
  • Record keeping
  • Assigned Projects

Tagged as: Kitchen

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