Chef De Partie (Staff Cafeteria)

What you will do Assist in the planning and development of menus for the employee cafeteria; ensure the correct preparation and presentation of a consistent level for all food items prepared Control labor and operating expenses through effective organization, purchasing decisions, and inventory control. Main Duties & Responsibilities 1. To check all event orders and to prepare mise-en-place for all items needed. 2. To supervise the staff to maintain high standard of service. 3. To prepare the food for the buffet in a very presentable way. 4. To work closely with the stewarding staff to ensure the work areas are kept clean and hygienic at all times. 5. To co-ordinate with the butcher with regards to the food items needed to prepare for the buffets, functions, etc. 6. To double checks all the areas of responsibilities to ensure that everything is done properly. 7. Assists in briefing the staff to improve the working methods. 8. To carry out any reasonable duties as may be requested by the department head. 9. To maintain a spirit of co-operation among the staff. 10. To report for duty as per the rota, clean and tidy, wearing the correct uniform and name badge and ensure that the attendance record is signed both at the beginning and at the end of the shift. 11. To train, develop, guide and motivate colleagues. 12. To assist all departments when required. 13. To attend departmental communication meetings & training sessions and to operate in line with the instructions received. 14. To be responsible for a clean and tidy working area. 15. To be aware of any activities/ events operating within the hotel in order to promote and maximise sales. 16. To suggest means and ways of reducing costs without effecting the quality and standard of the hotel. 17. To ensure energy and water saving. 18. To report any maintenance defects to an immediate supervisor or the engineering department. 19. To operate all equipment as per the operating guidelines. 20. To have full knowledge of the hotel safety and emergency procedures. 21. To comply with statutory and legal requirements for fire, health and safety, hygiene, licencing and employment. 22. To be aware of all local customs. 23. To adhere to the hotel rules at all times. 24. To support the hotel’s environmental projects. - High school diploma or G.E.D. equivalent. - At least 3 years of related work experience - Supervisory Experience. - Be thorough and pay attention to detail - Excellent verbal communication skills in English are essential.

High school diploma or G.E.D. equivalent. At least 3 years of related work experience. Supervisory Experience. Be thorough and pay attention to detail. Excellent verbal communication skills in English are essential.

Assist in planning and development of menus for the employee cafeteria; ensure correct preparation and presentation of a consistent level for all food items; control labor and operating expenses through effective organization, purchasing decisions, and inventory control. Prepare mise-en-place for all items needed; supervise staff to maintain high standard of service; prepare food for the buffet in a presentable way; work with stewarding staff to keep work areas clean and hygienic; coordinate with the butcher for items needed; double-check areas of responsibility; assist in briefing staff; carry out duties as requested by department head; maintain cooperation among staff; report for duty per rota with attendance records; train, develop, guide and motivate colleagues; assist other departments when required; attend departmental meetings and training; ensure clean and tidy working area; be aware of activities/events to promote sales; suggest cost-reduction ideas without affecting quality; ensure energy and water saving; report maintenance defects; operate equipment per guidelines; know hotel safety and emergency procedures; comply with fire/health/safety/hygiene/licensing/employment regulations; be aware of local customs; adhere to hotel rules; support environmental projects.