The Chef De Partie is responsible to prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist ensuring the correctness of the temperature of appliances and food. Assists in supplying the highest possible standard of food to guests at all times and guides other team members as and where necessary. Accountable to follow all company and safety and security policies and ensuring sanitation and food standards are achieved.
Safety and Security
•Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.
•Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.
•Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.
•Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.
•Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.
•Complete appropriate safety training and certifications to perform work tasks.
•Follow property specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters).
Policies and Procedures
•Follow company and department policies and procedures.
•Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.
•Ensure uniform, nametags, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.
•Protect the privacy and security of guests and coworkers.
•Maintain confidentiality of proprietary materials and information.
•Perform other reasonable job duties as requested by Supervisors.
•Assist other employees to ensure proper coverage and prompt guest service.
•Address guests' service needs in a professional, positive, and timely manner.
•Provide assistance to coworkers, ensuring they understand their tasks.
•Speak to guests and co-workers using clear, appropriate and professional language.
•Talk with and listen to other employees to effectively exchange information.
•Discuss work topics, activities, or problems with coworkers, supervisors, or managers discreetly and quietly, avoiding public areas of the property.
•Answer telephones using appropriate etiquette including answering the phone within 3 rings, answering with a smile in one's voice, using the callers' name, transferring calls to appropriate person/department, requesting permission before placing the caller on hold, taking and relaying messages, and allowing the caller to end the call.
•Serve as a departmental role model or mentor by working alongside employees to perform technical or functional job duties.
•Assign and ensure work tasks are completed on time and that they meet appropriate quality standards.
•Ensure that hourly employees are trained on company core values, job roles, responsibilities, and technical and service aspects of the job.
•Encourage and motivate employees to perform their best, take responsibility for tasks and assignments, make decisions and provide input on possible improvements.
•Assist management in establishing and communicating goals, performance expectations, timetables and deadlines for shift or departmental operations to hourly employees and ensure that they are understood.
•Ensure employee compliance with company standards and policies and external regulations (e.g., safety, OSHA, department-specific procedures such as food standards).
Working with Others
•Support all co-workers and treat them with dignity and respect.
•Handle sensitive issues with employees and/or guests with tact, respect, diplomacy, and confidentiality.
•Partner with and assist others to promote an environment of teamwork and achieve common goals.
•Develop and maintain positive and productive working relationships with other employees and departments.
•Actively listen to and consider the concerns of other employees, responding appropriately and effectively.
Quality Assurance/Quality Improvement
•Comply with quality assurance expectations and standards.
•Monitor the performance of others to ensure adherence to quality expectations and standards.
•Stand, sit, or walk for an extended period of time or for an entire work shift.
•Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
•Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.
•Ensure the quality of the food items and notify manager if a product does not meet specifications.
•Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
•Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.
•Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
•Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.
•Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.
•Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.
•Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.
•Maintain kitchen logs for food safety program compliance.
•Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).
•Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations.
•Inform Chef of any excess food items that can be used in daily specials or elsewhere.
•Maintain food logs for all food products (e.g., production charts).
Sanitation and Maintenance