Chef de Party Coffee House Job Desc
Job title : Chef de Party Coffee House
Department : Kitchen F&B
REPORTING LINE
Report to : Executive Sous
chef
Responsible for : Production of the Coffee house kitchen hot
dishes
COMMUNICATION LINES
Vertically :
Executive Sous Chef
Horizontally : Commis chef
AUTHORITY
Over Money : none
Over Staff :
Has authority to direct all
Coffee house commis chef in
accordance
with
Hotel policies procedures
GENERAL MISSION
To manage the Coffee House Kitchen 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 Executive
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 during Kitchen operation.
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 Coffee House Kitchen.
5. Responsible for
establishing and maintaining high sanitation standards in the Coffee House Kitchen.
6. To ensure that subordinates personal
hygiene is always up to the highest standard.
7. Responsible for the
Kitchen’s operation in the absence of the Executive Sous chef.
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 Coffee
House Kitchen, as dictated by Reporting system
4. Attends meetings and
training sessions organized by the Hotel management for the position.
5. To direct the Coffee House Kitchen
brigade in maximising all resources to achieve high quality and excellent all
over cost control.
6. To keep teamwork as a daily way of
scheduling staff for food preparation and communication.
7. To maintain good morale and
co-operation within the team.
8. Recommends corrective actions for
unfavourable variances Food cost commitments.
9. Manages time effectively, by meeting
deadlines on time.
10. Assists the F & B Cost Controller in
conducting month end inventory of beverage.
11. Manages
the preparation and distribution of Coffee House Kitchen items for the
breakfast and lunch buffet accordingly to timing.
3. COMMUNICATION
1. Reports to executive
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 kitchen briefings and meetings.
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 Coffee
House Kitchen
2. Recognizes good quality products and
presentation.
3. Maintains high
sanitation standard throughout the Coffee House staff.
4. To
constantly strive for new innovative ideas in menu and new concepts of
production.
5. Directly handles day to day training in
the kitchens.
6. Knows
and understands the job description of all position in the Coffee House Kitchen, and capable of
performing the tasks as required.
7. Knows and understands all the kitchen
policies and procedures in food production.
7. Checks and maintains all service
standards established for the Coffee
House Kitchen.
9. Follows up and complies with the
cleaning schedule established for the kitchen.
10. Supervises staff activities to maximize
revenue and minimize costs.
11. Follows up on the implementation of truth
in menu and advertising.
12. Knows the requisition point and par stock
level for kitchen supplies.
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 Coffee House DEPARTMENT: F&B
SKILLS ESSENTIAL DESIRABLE
EDUCATION Certified School Education in College.
QUALIFICATIONS Five star
hotel apprenticeship of two years
EXPERIENCE 4 years work experience in Five Star
Hotels. One year experience in
Chef de Partie position
INTERPERSONAL Good organization
SKILLS Fast and efficient
Sense
of responsibility
Good
training skills
COMMUNICATION Good level of English speech and writing
SPECIFIC Good Knowledge Food Hygiene practice
Mediterranean
cooking knowledge
PRESENTATION Well groomed and presentable
at all times. Practice good hygiene
PHYSICAL Physically fit and healthy
OTHER Minimum age 22 years
REQUIREMENT
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]