İş Tanımı
SECTION ONE: JOB OUTLINE
Job Title:
Demi Chef De Partie
Department:
Food & Beverage
Division:
Kitchen
Job Band:
Level 2
Reporting Line:
Executive Chef, Ex. Sous Chef, CDC, SSC, JRSC, SC, CDP
Supervises:
Commis I-II, Trainee
Other Relationships:
All departments
Job Summary/Purpose:
Control the section for which responsible. Ensure the smooth running of the section and see that all areas and section maintain the Raffles Zorlu Center Istanbul Standard. Cook any food on a daily basis according to business requirements.
Key Areas:
1. Essential Job Functions
2. Operations
3. Communications
4. Hygiene and Food Safety Management
5. Cost Control
Special Note:
The attached key areas, responsibilities and activities reflect the items considered necessary to describe the principal functions of the job identified and shall not be construed as a detailed description of all the work requirements that may be inherent in the job.
SECTION TWO: KEY AREAS
Position Demi Chef De Partie
RESPONSIBILITIES
ACTIVITIES
1. Essential Job Functions
- To have thorough knowledge of the establishment’s facilities and personnel involved
- To have a good knowledge of food service techniques and menu contents
- To be aware of the hotel fire and safety and emergency procedures
2. Operations
- To train, supervise and control the work of the kitchen personnel in the respective sections
- To produce high quality food in a specified area of the food preparation and
- and ensure that this is also practiced amongst the other Colleagues
- To be responsible for the quantity and quality of the food supplies
- To assist the section head in continuous training of the Commis I/II and Trainee Cook
- To co-ordinate in detail on restaurant and banquet food production, and all colleagues under his supervision
- To constantly check the quality of food prepared and served, and to ensure
- that it is always of the highest standards
3. Communications
- To contribute and work as a team in the general operations of the kitchen(s), offering to assist fellow colleagues when required
- To ensure smooth and effective communication among the kitchens and with other departments
- To maintain a professional and friendly attitude towards guests during contact
4. Hygiene and Food Safety Management
- To be responsible for the hygiene and cleanliness of all kitchens including staff kitchen restaurant
- To work closely with the Chef Steward in maintaining the cleanliness of the kitchen area as prescribed by MOE standards and the pre-planning and execution of delivery and cleanliness of equipment
- To ensure proper maintenance and usage of equipment
- To ensure that colleagues follow the hygiene and sanitation procedures when handling food, equipment and utensils
- To make sure that working areas, working tables and working utensils are cleaned and sanitized as per ISO 22000 / HACCP policies
- To ensure that food contents are always fresh and dated
5. Cost Control
- To practice economy where food, paper supplies, electricity and water are concerned
- To maintain food gross profit set by Hotel
- To be able to demonstrate management abilities when required by the Chef’s Office
- Dealing with budget matters; for example: Labor Costs, Training, Operating Equipment and Food Cost etc.
- To maintain strict control on food portioning and wastage, ensuring gross food profitability
SECTION THREE: JOB SPECIFICATIONS
Position Demi Chef De Partie
CHARACTERISTICS
REQUIRED
ESSENTIAL
DESIRABLE
PHYSICAL
- Physically fit
- Clean and professional appearance
LANGUAGES
- Oral and written fluency in Turkish & English
QUALIFICATIONS /
TRAINING
- Good culinary knowledge
- Culinary related certificates
- Apprenticeship or any other culinary certificate/diploma preferred
WORK EXPERIENCE
- Minimum 3 years of experience in the culinary field depending on position
- 3 years of experience in a Luxury Hotel preferred
DISPOSITION
Character;
Leadership;
Relationships;
Potential;
- Committed
- Flexible
- Positive attitude
- High energy level
- Motivator/self-starter
- Team player/builder
- Displays initiative and creativity
- People and customer oriented
- Flexible and adaptable to different working locations
- Willing to work long hours in the kitchen
Read Full Description