Chef de Party

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