Chef de Partie (JHB)

Location: johannesburg, Gauteng, South Africa
Date Posted: 14-03-2018
Job Title: Chef de Partie
 
Section A
 
A.1. Post Identification
 
Department Kraal Restaurant Kitchen
Number of Posts 3
 
A.2. Location of Post in Organogram
 
Immediate Supervisor Claudio Machado
- Job Title Executive Chef
Immediate Supervisor  
-Job Title Sous Chef
Immediate Subordinates  
-Job Title Commis, Kitchen assistants
Immediate Subordinates  
-Job Title Kitchen Cleaners
 
*Attached a copy of the approved organogram.
 
Section B
 
Job Purpose, Duties and responsibilities of the post.
 
B.1. Job Purpose: To take full responsibility for the running of a particular section of the kitchen.
 
 
B.2. Duties and Responsibilities of the Postinclude but are not limited to the following:
 
Number Duties / Tasks Frequency
1 MAIN DUTIES  
1.1 Ensure that the food cost is maintained at the agreed level (33 %) and that the correct profit margins are achieved by reducing wastage. Daily
1.2 Ensure that all stock is kept under optimum conditions. Daily
1.3 Ensure that once a booking is confirmed, all details and requirements are noted, using a check list, so that nothing is forgotten. Daily
1.4 Check  your kitchen areas for cleanliness before food service starts and finishes, ensure preparation for specific requirements has been done to ensure no shortcomings when breakfast, lunch or dinner service starts Daily
1.5 Ensure that all dishes leaving the kitchen are at the standard that the Hotels have set out Daily
2 PERFORMANCE MANAGEMENT  
2.1 Ensure that personal performance is that which is required by the company in order to prevent any service shortcomings. When needed
3 SKILLS DEVELOPMENT & TRAINING  
3.1 Provide assistance and training to commis, kitchen assistants and trainees and to ensure that standards, duties and responsibilities are fully explained and understood Annually
3.2 Ensure that courses and seminars are attended when required to do so. When needed
4 PERSONNEL MANAGEMENT  
4.1 Attend training courses as required When needed
4.2 Ensure daily kitchen Opening & Closing procedures are adhered to. When needed
4.3 Ensure all other relevant checklists are complete(Temperature sheets & cleaning registers) When needed
5 HEALTH & SAFETY  
5.1 Be fully conversant and comply with health and safety, hygiene, fire and security regulations and procedures of the hotel and to ensure others are aware of their responsibilities in this regard. Annually
5.2 Ensure Monthly departmental health and safety checklist are complete and handed in Annually
5.3 Reporting of all health and safety incidents to supervisor. When needed
6 SECURITY  
6.1 Ensure that all doors are locked when closing up When needed
6.2 Ensure that all storerooms are locked when on lunch, closing or on a break When needed
7 GENERAL  
7.1 Minimise controllable costs. Daily
7.2 Ensure all administration procedures are correctly carried out        Daily
7.3 Maintain a high level of co-operation with other departments in the hotel. When needed
7.4 Perform any other duties that may be requested by management. When needed
7.5 Ensure that all mise-en-place is always freshly prepared and on time.        Daily
7.6 Ensure that the necessary stock is available for kitchen service Daily
7.7 Ensure that all dishes that reach the pass are correct portion, size, temperature and flavour. Daily
7.8 Ensure that your section is kept clean, tidy and sanitised at all times. Clean as you go. Daily
7.9 Ensure that any anticipated shortages are communicated to the Sous Chef or Executive Chef.  
7.10 Ensure that no horseplay is allowed in his section and that all staff under his control are treated fairly.  
7.11 Assume responsibility in the sous chef’s absence and take charge when directed to do so.  
7.12 Always ensure that storerooms are packed in an acceptable manner that reduces breakages and damages to company property  
10 CUSTOMER SERVICES/MARKETING  
10.1 Assist in the direction, control and organisation of staff to ensure the efficient running of all  services in Kraal Restaurant Kitchen department in accordance with company policy and procedure When needed
10.2 Assist in the promotion of all company products to all prospective customers in order to maximise sales and revenue. When needed
10.3 Maintain the highest standards of presentation, quality and service. When needed
10.4 Be fully conversant with all facilities and services in the hotel, to be aware of and to anticipate guests needs When needed
10.5 Supervise service and overall progress of a function When needed
10.6 Liaise with FOH and kitchen staff to ensure that appropriate dishes are served on time.  
10.7 Ensure that surplus equipment is removed once the service and shifts are over and returned to its correct storage place.  
10.8 Ensure that you are correctly dressed at all times.  
10.9 Ensure that the food served looks world class and is tasty.  
10.10 Perform all such duties and exercise all such powers in relation to the business of the Company as may from time to time be vested in or assigned to them by the Company.  
NEW ITEMS    
 
B.3. Authority of the Post
 
This outlines the authority of the jobholder has to make decisions or to take independent action without reference to a supervisor. Limits of authority may also be included (e.g. not permitted to.)
 
Permitted Not Permitted
Enforce company policies and procedures Leave kitchen unattended
Ask for support from TOP management  
See to the companies best interests  
 
 
 
 
 
Section C
 
Job Specification
 
Skills relevant to a job included education or experience, specialised training, personal characteristics or abilities.
 
C.1. Essential Requirements of the Post
 
State the minimum education, qualifications and experience that are required to perform the job competently.
 
Qualification Culinary degree. from four-year college or university; or four years related experience and/or training; or
An equivalent combination of education and experience.
Reason for preferred qualification  
Experience  
Desired Competencies Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited
Standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Skills Ability to interact positively with a supervisor, management, co-workers, members, and the public to promote a team effort and maintain a positive and professional approach.Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality. Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers
and supervisors, to treat co-workers, supervisors and
 
C.2. Physical Requirements of the Post
 
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Need to be able to endure long standing hours and be mentally fit.
 
C.4. Special Conditions attached to the Post
 
Conditions Shift Work
  Weekend Work
  Public Holiday Work
or
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