Assist the head chef (and possibly replace him/her in his/her absence)
Supervise a team of 20 to 60 cooks in setting up and replenishing buffets (600 to 1000 covers per service)
Participate in the management of orders and stock in collaboration with the Head Chef and the Stock & Supply Manager, in accordance with the allocated budget.
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Monitor inventory levels for both bakery and hot kitchen, and place orders for ingredients and supplies as needed.
To maintain a high standard of all food preparations. service and hygiene in their respective kitchens according to the standards required by the management.
Work with the Cafe Manager to plan and introduce new hot kitchen dishes that align with customer demand and seasonal ingredients.
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A Chef de Partie prepares and cooks according to standard procedures, recipes, photographs and given instructions, assisting the Sous Chef in training team members. The role participates in product development and ensures the smooth operation of the kitchen.
What will I be doing? Position Summary (bullet points)
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Control and analyse cleanliness standard for kitchen areas, banquet rooms (back of the house), equipment, utensils, guests and team satisfaction, operating supplies, cleaning supplies, payroll, related costs, breakage and loss.
Responsible for implementing a detailed cleaning program as scheduled, monitoring the results of each action.
Keep up to date with new cleaning supplies, equipment, trends and systems in stewarding.
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