Chef de Partie-Pastry

İş Tanımı SECTION ONE: JOB OUTLINE Job Title: Chef De Partie Department: Food & Beverage Division: Kitchen Job Band: Level 2 Reporting Line: Junior Sous Chef, Sous Chef, Head Chef, Executive Chef Supervises: Demi Chef De Partie, Commis I-II, Trainee Other Relationships: All departments Job Summary/Purpose: Organizes kitchen operations and prepares and serves a range of dishes, whilst supervising junior members of the Kitchen Brigade. Promotes the work culture and the company’s core values. Key Areas:

1. Essential Job Functions
2. Communication
3. Hygiene and Food Safety Management
4. 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: Chef De Partie RESPONSIBILITIES ACTIVITIES 1. Essential Job Functions

• 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 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 Demi Chef De Partie, 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, ensuring it is always of the highest standards.

2. Communication

• 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.

3. 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.
• 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.

4. Cost Control

• To practice economy where food, paper supplies, electricity and water are concerned.
• To maintain food gross profit set by Hotel.
• To demonstrate management abilities when required by the Chef’s Office dealing with budget matters.
• To ensure food portioning, serving, requisitions/receiving from stores are properly controlled to minimize wastage.

SECTION THREE: JOB SPECIFICATIONS Position: 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

• 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.

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