Job Description

Job Title
Sr.Cdp /Chef De Partie

Department / Division

Kitchen

Position reports to

Sous Chef
External Interface
(Enlist external agencies/authorities that you are required to deal with while discharging your duty)
Housekeeping & kitchen Stewarding Vendors.

Minimum Qualification
(i.e education, training etc.)
Undergraduate /Apprentice/ Hotel Management Graduate

Minimum Experience

4 to 5 yrs.
Special Skills/Attributes
(required for performing the job effectively) Creative & Innovative
Operation Monitoring
Quality Control Analysis

Overall Purpose/Objective
Of the job To maintain a high standard of all food preparation, service and hygiene in respective Kitchens, according to the standards required by the management.
Key Responsibilities
(List major responsibilities, that you have, to achieve the key objectives)
1. Operations
• Responsible for daily food preparation to meet the standard and quality set by the restaurant.
• Responsible for understanding daily requirement functions, events etc.
• Checks periodically expiry dates and proper storage of food items.
• Responsible for ordering and stocking of common ingredients.
• To ensure mise-en-place is always freshly prepared and on time.
• To check all set-ups for restaurant functions. Responsible for the correct timing during service
• To constantly check the quality of food prepared with regard to taste, temperature & freshness.
• Responsible for uniform visual appearance of all dishes prepared. Presentation and garnish as per standards
• Ensure all food items are prepared as per standard recipe, whilst maintain portion control and minimizing waste.
• To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers
• Ensures smooth and effective communication among the kitchens and with other departments
• To supervise food tasting sessions
• To check on set-up prior to operations
• Updates menu recipe cards and menu planning for promotions
3. Hygiene and Sanitation / Maintenance
• Responsible for the hygiene and cleanliness of all kitchen.
• To check all machinery, ensure proper maintenance and usage of the equipment, and follow up with engineering on work order forms.
• To ensure that all kitchen and stewarding employees adhere to the restaurant grooming standards
• Ensures that staff follow the hygiene and sanitation procedures when handling food / equipment / utensils
4. Staffing
• To report to the immediate supervisor on all staff and operation matters
• To monitor staff schedules and ensure punctuality at work
• To ensure that staff are aware of restaurant rules and regulations
• To provide the necessary assistance / support to staff and Sous Chef / Head Chef to achieve their goals
5. Cost Control
• Controls and ensures that expenses / purchases / requisitions are within budget limits
• Maintains food gross profit set by restaurant
• Ensures food portioning, serving, requisitions / receiving from stores are properly controlled / minimised wastage