Chef de Partie

Job description

Key tasks

DAILY RESPONSIBLITIES:
1. Is responsible for supervising the activities of the cooks in the execution of their jobs during the shift.
2. Is responsible for following consistently the quality standards of food preparation and presentation established for outlets and banquet.
3. Responsible for proper utilization of energy, fuel, water, gas and other supplies in relation to operation.
4. Responsible for following cleaning schedule to maintain sanitation and hygiene in his section.
5. Responsible for ensuring sufficient manpower to suit volume of business during the shift.
6. Responsible for ensuring the availability of fresh food supplies and other operating supplies to operate his section in the kitchen during the shift,
7. Responsible to ensuring and maintain working condition, all equipment should be available at all the time in each section.
8. In case absence of the Sous Chef & CDP, Demi Chef de Partie will be responsible together for the Kitchen operational administration
9. Performs other related duties & special assignments as required by immediate superior.
10. Emergency inspection should be done to control the hygiene & sanitation standart.
11. Stores all perishable food supplies and grocery supplies in appropriate condition.
12. Checks quality standard of each plate & buffet platter before dispatching from the kitchen
13. Controls spoilage and food waste, keeping it to a minimum level.
14. Inspects all fridges, storage areas and work areas in his/her section at the start of the shift, during the shift and at the end of shift, to ensure all items are in good condition.
15. Prepare mis en place according to the occupancy and be all ready on time and ensures availability throughout the shift.
16. Informs supervisors before service the start of the service for any out of stock items.
17. Knowledgeable of all menu's and recipes in his/her section including the ingredients, methods of cooking or preparation, and the presentation of the dishes.
18. Is knowledgeable on the basic principles of cooking for both international and local cuisine.
19. Reads and understands standard recipes.
20. Prepares and presents food items in his /her section .
21. Maintains cleanliness in work areas and storage areas in his/ her section during the shift assigned.

Grand Mercure and its people

At Grand Mercure we care about your career. We understand that for you, the art of hospitality is not just a job but a profession so the training you will receive will be world-class.

Desired profile

Skills

Level of Education Vocational education
Areas of study Food and beverage
Professional experiences 1 to 2 years
Languages essential Bahasa Indonesia
English

Essential and optional requirements

·  Excel
·  Word