Senior Chef De Partie

KEY DUTIES

• Maintaining and improving the kitchen service and product operations to maximise profit while maintaining a high degree of guest satisfaction.
• Recommending, monitoring and controlling the use of resources in the Kitchen operations.
• Managing the smooth and productive organisation at the beginning of their shift in the kitchen to ensure other staff are up to date on their work.
• Monitoring and maintaining stock levels required for all services.
• Communicating information to other staff clearly and more importantly, correctly.
• Monitoring staff performance and reporting to Sous / Executive Chef.
• Thorough completion of rostered shift.
• Ensuring that good kitchen practices are maintained by example and by instruction.
• Planning, allocating and evaluating work carried out by teams, individuals and self.

KEY RESPONSIBILITIES

• Developing extensive knowledge of all Resort facilities and services and surrounding areas.
• Planning, implementing, monitoring and improving safe and hygienic operations for Resort guests and staff at all times.
• Creating, maintaining and enhancing effective working relationships
• Promoting guest satisfaction focus in accordance with Company policy.
• Training of apprentices in correct work practices.
• Provide training for all employees on all aspects of the departmental operating procedures
• At all times, keeping updated on product knowledge of resort and related activities
• Resolving guest complaints to the guest's satisfaction within your level of authority
• Maintaining excellent grooming and hygiene ensuring all grooming standards are met in relation to personal grooming and uniform presentation
• Complying with Resort Safety & Environment policies, initiatives and legislation
• Abiding by all Work Place Health, Safety and Hygiene regulations at all times
• Carrying out any other duties as directed by the Executive Chef.

PERFORMANCE STANDARDS:

• Specific financial measures of performance:
• To be agreed at each appraisal
• Specific non-financial measures of performance:
• To be agreed on recruitment and at each appraisal.
• General measures of performance:
• As a senior member of the department, he/she is required to set the highest standards of performance both within his department and as an example for others outside his department.
• Frequency of appraisal:
• Performance to be appraised annually
• Appraiser:
• To be appraised by the Chef De Cuisine / Executive Sous Chef

This is not an exhaustive list of responsibility; it is only an indication of the duties and responsibilities expected from you. You could be subject to any other duty and responsibility by the management as and when required.