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