Job Description
Under the general guidance of the Executive Chef, the Chef de Partie will provide the highest possible food quality in the delegated section at all times, and to co-ordinate and be responsible for staff in the delegated section consistent with cost control and profitability margins of the lodge’s kitchen to maximize guest satisfaction and food profitability. All work is carried out in line with the lodge’s guidelines, the departmental business plan, and the corporate guidelines, and service concepts.
Reporting Structure
Reporting To: Executive Chef
Supervision Of: Section Staff
Interacts With: Team Members, Guests and Suppliers
Job Description
Prepares and properly garnishes all food orders as they are received in accordance with menu specifications, insuring proper plate presentation
Prepares pastries, sauces, soups and hot entrees; controls the positioning and rotation of foods and ensures proper plate presentation
Sets up for breakfast, lunch and dinner by ensuring proper amounts are in place for forecasted covers, special functions and all reservations
Adheres to Hospitality standards of food quality, preparation, recipes, and presentation
Orders adequate supplies for all sections, and sets up “mis-en-place”.
Supervises the proper set-up of each item on menus and insures their readiness
Works with Chefs to ensure seasoning, portions, and appearance of food
Stores unused food properly
Ensures that food from all sections is delivered on time
Follows proper safety, hygiene, and sanitation practices
Ensures readiness and makes priorities in case of last-minute changes to reservations
Maintains an exact record of preparation, cooking and presentation specifications of all dishes produced in the section in a file which is kept at the section at all times for reference
Confers closely with the Sous Chef and Executive Chef and takes every opportunity to become familiar with all aspects of his or her position, in order to be ready to fill in whenever required
Co-ordinates job tasks with staff in own section
Helps employees to achieve optimum quality
Knows how to follow applicable laws regarding food safety and sanitation
Candidate Specification
Experience: 3 years plus
Education Level: Diploma Level
Qualifications: Job related
Software: MS Office
Equipment: Job related
Knowledge Of: Is well updated on, and possesses solid knowledge of Lodge fire emergency procedures / Lodge health and safety policies and procedures / Restaurant corporate marketing and promotional programmes / Restaurant guests generating high business volume
Skills To: Maintains own working area, materials and company property clean, tidy and in good shape
Ability To: Accepts flexible work schedule necessary for uninterrupted service to the food production function
Other Requirements: Attends meetings and training required by the Sous Chef and Executive Chef
Organisation
Industry: Hospitality
Culture: Professional
Gender Profile: Mixed
Age Profile: Any
Terms and Conditions
Employment: Permanent
Location: Lusaka, Zambia
Remuneration: Negotiable