Chef De’ Partie Vacancy at Pistachio Foods Limited (RSVP Restaurant)

About the role

Chef De' Partie job opportunity is available at Pistachio Foods Limited (RSVP Restaurant) for individuals who possess relevant qualifications.

Responsibilities

• To prepare and make food and to demonstrate and help maintain high levels of service that CONSISTENTLY exceeds the expectations as mentioned in the recipes
• The aim is to make sure that ALL FOOD leaving your section must be of great quality and standard according to the recipe.

Opening your Section

• Ensure that the Opening procedure carried out by your subordinates follow the SOP of the kitchen

Tasks Procedure:

• Check the work station by surveying to know if it was cleaned and sanitized before production or service. (E,g Ask to see their Table sanitizer, check if they have cleaning materials like soap and shamel)
• Check their production papers and records to see if it is accurate
• Check their requisition sheets and match quantities needed and quantity received
• Check if their production is being done based on the schedule you gave them
• Provide head chef with station par level
• Fill the mis en place Checklist to ensure the accuracy of what is available and the PAR Level

Ensure Strict Adherence Storage SOP:

• Double-checking expiry date records and confirming that all items in section chillers are correctly labeled.
• Ensure that all items in the chiller follow thefirst in first out rule.
• Assist the Head chef in confirmation of quality of stored foods.

Pre-service Duties:
Ensure That All the Necessary things are Intact before service starts:

• Ensure that you and all the junior chefs under you are present at their station at the required time.
• Ensure that all Transfers from production section to hot section are made on timely basis before each service.
• Check side stations to ensure that all the necessary utensils, garnishes etc are in place
• Make certain you have all the product need to assure a smooth service period
• Reference reservations lists and be aware of any special requests regarding an upcoming service.
• Check with the kitchen about daily specials or any changes to the menu.
• Ensure that the station is set and prepared before service starts
• Ensure workstations are set up in the correct manner with condiments being refreshed daily.
• Check thermostat settings of grills, ovens, fryers and other kitchen equipment and adjust if necessary.
• Make certain you have all the product need to assure a smooth service period

Food Production, Preparation and Service:

• Ensuring that High Quality Food Leaves your Station by Coordinating Production and Service

Task Procedure:

• Full awareness of allmenuitems, their recipes, methods of production and presentation standards.
• Estimating the daily production needs according to the Daily PAR level
• Overseeing the Junior Chefs in the production of Food according the procedure as stated in the Recipe.
• Monitor Portions and Waste control during production and service
• Puts effort in optimizing the cooking and preparation process with attention to speed and quality.
• To ensure all preparation of the designated section is complete and ready for each service
• Ensure consistency in meeting standards for cooking and serving foods per specifications Accurately prepares food per recipe standards during service (Including conditions of food required by customer)
• Assuring Technical testing & verification while preparing the order.
• Respect Wastages and yields assigned to recipes.

Food Safety, Storage and Hygiene:

• Ensure that the standard food storage and arrangement protocols are strictly followed.

Task Procedure:

• Ensure that the commis follow the standard storage procedure for refrigerated items.
• Ensure the cleanliness and organization of designated section
• Ensure that all the Junior chefs in your section complies with all Food safety, health and safety regulations, the Staff Code of Conduct and company policies.

Closing your Section:

• Paper Work (Documentation and Records)
• Double check all Documents and Records to ensure that all your subordinates Fill in production list, Transfer sheets, yield, cooling, thawing, temperature, inventory lists upon closing.

Tidiness:

• Supervise the Deep cleaning which is usually carried out once in every week, precisely Sundays. Follow the procedure as directed. (Weekly)
• Ensuring the Section is left, at the end of each shift, in a clean and secured condition
• Ensure that work station area including tables, sinks, shelves, walls, equipment like juicer, blender, meat mincer, refrigeration equipment etc. are cleaned after use by the commis
• Ensure that all items are properly kept in their respective storage areas
• All foodstuffs are appropriately stored away and labelled, and all actions detailed on the ‘End of Day Check List’, are properly completed.
• Make note of anything that the next shift staff should know about for their production and service.

Managerial Duties

• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Managing and train and develop new trainee chefs (commis chefs) and training any demi-chef de parties or commis working with you
• Daily feedback collection and reporting of issues as they arise.
• Taking responsibility where appropriate for monitoring stock rotation and use-by dates,
• Informing the senior chefs of any failure so that appropriate action is taken.
• Reporting any staff shortages to the Senior Chef or Supervisor on duty for further.
• Reporting maintenance issues on your section to Executive Chef.
• Ensuring that waste is kept to a minimum and ensure that the senior chefs are informed
• Taking responsibility for your actions and your part in maintaining a safe working environment in all areas.

Experience and qualifications

• OND
• Experience: 4 – 6 years.

Application deadline

13th December, 2020.

Application details

Interested and qualified candidates should send their CV and Cover Letter to: hrmanager@pistachiofoods.com using the Job Title as the subject of the email.

WHO IS Pistachio Foods Limited (RSVP Restaurant)?