Demi Chef De Partie - Butcher

Job Description ResponsibilitiesDirection and supervision of the kitchen team while ensuring the highest level of quality and consistency in preparation and presentation of dishes as per the standards.Ensure that all HACCP procedures are followed and clear records are maintained at all times.Plan and coordinate the activities of the team to ensure operative effectiveness.Follow guidelines laid by the Sous Chef on menu planning.Ensure stock levels are maintained by calculating inventory, ordering, and retrieving supplies.Estimate daily and weekly requirements as per the process laid.Supervise the function of the kitchen team, facilities, and costs, hence contribute towards maximizing the overall Food & Beverage department's profit.Ensure that the preparation and presentation of food comply with the standards.Re-arrange duties and rosters as necessary to ensure that all tasks are correctly and timely completed.Ensure that company and statutory hygiene standards are maintained.Responsible for the production, preparation, and presentation of all food items, in the assigned function, to ensure the highest quality at all times.Handle additional responsibilities as delegated by Management.Control and analyze on an ongoing basis the following:Quality levels of production and presentation,Guest satisfaction,Operating food cost,Cleanliness, sanitation, and hygiene.
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