Chef De Partie NOVOTEL

The Role:

Under the general guidance and supervision of the Chef De Partie and within the limits of established policies, the Chef De Partie will assist in the overseeing and directing of all aspects of the kitchen management & production.

Key Deliverables and Responsibilities:

• To ensure that the highest standards of food presentation and service are achieved by displaying the products to the highest standards possible, and by promoting a positive presence.
• To prepare, cook, present and assist with serving the food according to standard recipes, observing the correct portion control procedures at all times.
• To make up mise-en-place for service and for the following session according to standard recipes and levels.
• To be involved with developing the menus by putting forward ideas for production.
• To undertake training deemed necessary by your superior.
• Directs and oversees the planning of training activities for the department.
• Manage and conducts all trainings for new Heartists.
• Teaches competition techniques.
• To be able to check the quantity and quality of food and to make a list to bring up to the necessary level for the next service.
• To ensure food is correctly dated, labelled, rotated and stored.
• Be able to report substandard products, record and report the waste to your superior.
• To inform your superior of any goods required, to fill out any requisitions and hand them to superiors for signature.
• To follow the correct usage and cleaning procedures of equipment as necessary according to training.
• Oversees maintenance and handling of equipment used.
• Ensures timely reporting of malfunction or maintenance deficiencies to appropriate area.
• Summarizes Section Performance.
• Highlights achievements, problems and challenges.
• Be able to resolve customer complaints, adhering to excellent service standards, ensuring that communicate any complaint onto your superior.
• Convene meetings with his/her team at regular intervals for information purposes.