CHEF DE PARTIE

1.Responsible for timely and efficient preparation of all departmental/section food items according to the specifications, recipes and passenger load requirements.

2.Monitor product storage, handling and consumption at all stages of production ensuring compliance to production standards and specifications.

3.Monitor portion and waste control to optimise cost. Actively participate in creating awareness on waste, material usage and efficiency; investigate variances and take corrective action

4.Train and communicate to staff on products, processes, menus, ingredients and equipment in the area of operation on an ongoing basis.

5.Manage resource allocations in terms of material, staff and equipment in a logical and effective manner to deliver desired outputs of the department.

6.Propose, define and implement ways to reduce costs/ expenses in a pro-active manner and act as a bridge between seniors and the team, for cascade and escalation of issues/ideas.

7.Propose and implement recipe/ specification revisions in accordance with established procedures.

8.Monitor and report equipment downtime and work with concerned team to design preventive maintenance schedules for his/her area/section.

9.Train and guide the team to ensure scheduling and prioritizing of work to avoid any delays or quality concerns and to accommodate late orders or changes where reasonable.

10.Adhere and apply all systems and procedures applicable in the workplace in accordance with company policies including but not limited to SOPs, GMPs, ISO9001-2008 QMS, OHSAS etc.