Butcher Chef de Partie

Job description

Key tasks

• In conjunction with the Purchasing Manager, manages stocks of foodstuffs and beverages
• Ensures that the equipment and appliances under his/her responsibility are used correctly and kept in good condition by kitchen staff
• Establishment section annual leave planner submitted to the Executive Chef for approval
• Ensure that section duty rosters are submitted on a weekly basis to culinary office
• Ensure rosters are posted in his/her section for reference
• Work closely with Executive Chef for stocks of foodstuffs and beverages
• Submit engineering defect list on weekly basis and discuss progress in morning briefings
• Insure that proper and specific work order are issue to engineering for all defects and monitor progress with feedback to Executive Chef though establish procedures
• Monitor banquet activity and food related issue with even order sheet and counter check with central information board for an accurate communication flow
• Manages headcount for optimum performance in the department: ensures work schedules suit activity forecasts
• Physically check daily food order through a walk around approach to insure a cost effective and efficient supply of the operation