Chef de Partie (cold kitchen)

1. Directs and controls all subordinate kitchen staff to ensure that all day to day operational matters are handled on time and guest expectations are met.
2. Co-ordinates with Assistant F&B Manager and Outlet Managers in ensuring that specific restaurant operations function efficiently and on time
3. Prepares duty rosters as directed, and schedules vacation and public holidays accordingly
4. Monitors the consistency of preparation and presentation in relevant food production area to ensure that they conform to the requisite standards.
5. Liases with purchasing and suppliers to ensure that all food items ordered are delivered, and are of the appropriate quality at the most competitive price
6. Ensures that food is stored, prepared and secured hygienically and safely
7. Ensures that food is prepared and cooked according to specific recipes and wastage is minimised
8. Helps to ensure that an accurate and up-to-date recipe bank is maintained
9. Assists in menu planning as directed, and utilises sales analysis and menu engineering techniques accordingly
10. Assists in maintaining standards of hygiene and cleanliness in all kitchen and related areas
11. Assists in the controlling and monitoring of individual kitchen expenses.
12. Prepares and submits forms, documents and requisitions as directed by supervisors
13. Checks mise-en-place, production procedures, repair and maintenance, employee grooming and manning levels ensuring they are in order and takes appropriate action where necessary
14. Assists in the selection, training and evaluation of subordinate employees
15. Coaches, counsels, disciplines and develops subordinate employees.