Summary / Objective
The Chef de Partie works closely with the Outlet Chef to ensure exceptional food quality, hygiene, and safety throughout every shift. This involves preparing, cooking, and presenting dishes with meticulous attention to detail. They lead and train commis cooks, fostering a team environment that prioritizes cleanliness and adheres to all health and safety regulations. Additionally, they play a vital role in cost control by monitoring portion sizes and minimizing waste to optimize profit margins.
Beyond culinary expertise, the Chef de Partie provides on-the-job training for staff, fostering a positive and professional work environment. They also demonstrate strong problem-solving skills by addressing work-related issues efficiently. This role may also involve completing administrative tasks as assigned by Outlet Management.
Roles & Responsibility
Solve problems and make decisions at supervisory level
- Identify and report symptoms that could lead to potential problems at the workplace using appropriate tools and techniques
- Identify the root causes of the problems with team members
- Determine a preferred solution using appropriate methods
- Execute implemented solution as part of the outlet’s current standard operating procedures
- Feedback on the effectiveness of the implemented solution and implementation plan using appropriate techniques and criteria
Execute and implement customer experience guidelines
- Project a positive and professional image
- Deliver company service standards to the customer
- Respond to service challenges
Implement and execute quality control procedures
- Implement and execute standards according to quality control guidelines
- Ensure food beverage portioning is in accordance to standards
- Ensure high-quality presentation of food
Supervise daily operations
- To achieve operational excellence
- To service excellence
- Perform quality control checks for kitchen environment
- Stock management
Use the primary features of the company’s IT systems including but not limited to a point-of-sale (POS) system, the company's ERP system and reservation platforms
- Adhere to company guidelines on the usage of the various IT platforms
Adopt productivity and innovative mindset
- Apply techniques and tools for potential productivity improvements
- Analyse and feedback productivity in various work areas
Be a role model of the service vision
- Promote a customer-centric culture within the kitchen environment to achieve service excellence
- Demonstrate the characteristics of a role model that reflect the organisation's vision, mission and values
- Apply effective leadership skills, including being a role model to motivate staff
Develop self to maintain professional competence at supervisory level
- Use appropriate methods of communication to delegate responsibilities and duties to staff
- Seek feedback from staff to enhance team cohesion and ensure common understanding of goals and requirements
Lead in a diverse service environment with effective communication of information
- Supervise and work in a diverse service environment
Facilitate onboarding, training and evaluate staff performanance
- Implement training initiatives aligned with outlet plan
- Contribute to staff development through performance reviews
Kitchen Equipment Management
- Implement equipment maintenance plans
Workplace Safety, Health, and Hygiene
- Implement F&B safety and hygiene policies and procedures
Other Duties
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and.
Beyond culinary expertise, the Chef de Partie provides on-the-job training for staff, fostering a positive and professional work environment. They also demonstrate strong problem-solving skills by addressing work-related issues efficiently. This role may also involve completing administrative tasks as assigned by Outlet Management.
Roles & Responsiblity
Solve problems and make decisions at supervisory level
- Identify and report symptoms that could lead to potential problems at the workplace using appropriate tools and techniques
- Identify the root causes of the problems with team members
- Determine a preferred solution using appropriate methods
- Execute implemented solution as part of the outlet’s current standard operating procedures
- Feedback on the effectiveness of the implemented solution and implementation plan using appropriate techniques and criteria
Execute and implement customer experience guidelines
- Project a positive and professional image
- Deliver company service standards to the customer
- Respond to service challenges
Implement and execute quality control procedures
- Implement and execute standards according to quality control guidelines
- Ensure food beverage portioning is in accordance to standards
- Ensure high-quality presentation of food
Supervise daily operations
- To achieve operational excellence
- To service excellence
- Perform quality control checks for kitchen environment
- Stock management
Use the primary features of the company’s IT systems including but not limited to a point-of-sale (POS) system, the company's ERP system and reservation platforms
- Adhere to company guidelines on the usage of the various IT platforms
Adopt productivity and innovative mindset
- Apply techniques and tools for potential productivity improvements
- Analyse and feedback productivity in various work areas
Be a role model of the service vision
- Promote a customer-centric culture within the kitchen environment to achieve service excellence
- Demonstrate the characteristics of a role model that reflect the organisation's vision, mission and values
- Apply effective leadership skills, including being a role model to motivate staff
Develop self to maintain professional competence at supervisory level
- Use appropriate methods of communication to delegate responsibilities and duties to staff
- Seek feedback from staff to enhance team cohesion and ensure common understanding of goals and requirements
Lead in a diverse service environment with effective communication of information
- Supervise and work in a diverse service environment
Facilitate onboarding, training and evaluate staff performanance
- Implement training initiatives aligned with outlet plan
- Contribute to staff development through performance reviews
Kitchen Equipment Management
- Implement equipment maintenance plans
Workplace Safety, Health, and Hygiene
- Implement F&B safety and hygiene policies and procedures
Other Duties
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
