Chef de Party Butcher Job Desc
Job title : Chef de Party Butcher
Department : Kitchen F&B
REPORTING LINE
Report to : Arabic Sous chef
Responsible for : The
production and storage of cold meat and poultry
COMMUNICATION LINES
Vertically :
Executive Chef and Arabic
chef
Horizontally : Chef de partie and commis chef
AUTHORITY
Over Money : None
Over Staff :
Has authority to direct all
garde manger commis chef in
accordance
with
Hotel policies procedures
GENERAL MISSION
To manage the Buchery section with regard to
supervision of food preparation and service according to set standards,
customer satisfaction and high level of sales in line with company policies and
regulations.
Under the general guidance of the Arabic Sous
chef, in the implementation of the Standard Policies and Procedures of
the Food and Beverage Operation and administration.
RESPONSIBILITIES
1. Responsible for guiding the 1/2 Chef de
party and Commis Chef and in the performance of their jobs in accordance to
Hotel policies and procedures.
2. Responsible for ensuring daily store room requisitions and sufficient
supplies according to level of business and chef requests.
3. Responsible for the
proper maintenance and good working order of all equipment.
4. Responsible for consistently implementing
the Policies and Procedures in operating the Butchery Kitchen.
5. Responsible for
establishing and maintaining high sanitation standards in the Butchery Kitchen.
6. To ensure that subordinates
personal hygiene is always up to the highest standard.
1. CUSTOMER SERVICE
1. Produce fresh, quality and tasty food
well presented in a hygienic environment to ensure guest satisfaction at all
time.
2. BUSINESS MANAGEMENT
1. Capable of deciding the
level of authority and responsibility that can be delegated.
2. Carries out a firm and
fair employee treatment policy.
3. Prepares and submits
all reports required for the Theme
Kitchen, as dictated by Reporting system.
4. Attends meetings and training
sessions organized by the Hotel management for the position.
5. Recommends corrective actions for
unfavourable variances Food cost commitments.
6. Manages time effectively, by meeting
deadlines on time.
7. Assists the F & B Cost Controller
in conducting month end inventory of beverage.
8. Manages the preparation and
distribution of meat and fish item to all outlets and functions under
Detailed
instructions from the Executive Chef and Sous Chef.
3. COMMUNICATION
1. Reports to Arabic Sous
Chef.
2. Communicates effectively with
subordinates, immediate superior and other department heads. Capable of expressing clearly, listening and
absorbing information.
3. To Attend regular briefings, meetings.
4. Establishes
two way communications with related departments like Banquet, outlet kitchen
and stewarding.
the
best possible service to the guest.
4. ASSET MANAGEMENT
1. To report all faulty equipment to the Sous
Chef, to maintain effective working environment.
2. To achieve maximum utilization of material,
equipment and for quality and food cost control.
5. SECURITY & SAFETY
1. Be aware of hotel’s fire evacuation and
emergency policies and procedure.
2. Used all specific machinery in the appropriate matter
with the necessary protection tools.
6. HUMAN RESPONSIBILITIES
1. Prepares, conducts and
supervise training for ½ chef and commis.
2. Coaches and counsels ½ chef de Party
and commis effectively.
7. MARKETING
8. TECHNICAL RESPONSIBILITIES
1. Implements all the food and beverage
policies and procedures in the Butchery
Kitchen
2. Recognizes good quality products and
presentation.
3. To
constantly strive for new innovative ideas in menu and new concepts of
production
4. Directly handles day to day training in
the Butchery Kitchen
5. Knows
and understands the job description of all position in the garde manger, and
capable of performing the tasks as required.
6. Knows and understands all the kitchen
policies and procedures in food production.
7. Checks and maintains all service
standards established for the Garde
Manger.
8. Follows up and complies with the
cleaning schedule established for the kitchen.
9. Knows the requisition point and par
stock level for kitchen supplies.
10. Prepare
all row fish, meat and poultry product as per the Executive chef and recipe
requirement.
11. Assure
sufficient en mise-en-place for the elaboration of the all menu according to
Executive Chef Request and Sous-Chef.
9. REPRESENTING HOTEL TO THE COMMUNITY
1. At all time whilst representing the
hotel, act in a professional, decorous manner ensuring proper representation of
the Hotel
10. DIVULGING OF HOTEL INFORMATION
1. The Hotel requires that you will not
(during or after your employment) without the hotel writing consent, divulge
every information concerning the Hotel or any associated hotels or any of their
dealing, transaction or affairs which may come to your knowledge during or in
the course of your employment with the Company.
11. TEMPORARY MISSION
1. May be rotated to
different Kitchen and other temporary task within the Hotel.
PERSON SPECIFICATIONS
POSITION:
Chef de Party Bucher DEPARTMENT: F&B
SKILLS ESSENTIAL DESIRABLE
EDUCATION Bucher Apprenticeship
QUALIFICATIONS
EXPERIENCE 4 years work experience in butcheries
INTERPERSONAL
Good organization
SKILLS Can work alone
Fast
and efficient
COMMUNICATION Good level of English speech and writing
SPECIFIC Good Knowledge Food Hygiene practice
And
conservation of Meat
PRESENTATION Well groomed and presentable
at all time. Practice good hygiene
PHYSICAL Physically fit and healthy
OTHER Know how to treat seafood and fish
REQUIREMENT Minimum age 25 years
MISCELLANEOUS
WORKING Well maintained Kitchen
CONDITIONS Healthy and Hygienic
Open
friendly environment
WORKING Flexible hours in accordance with job
requirement
HOURS
Signature:
[Employee] [Date] [Department
Head] [Date]