Ched de Partie - Garde Manger

6 days left

Location
Doha, Qatar
Salary
Competitive Salary Package
Posted
15 Nov 2016
Closes
13 Dec 2016
Ref
FSWB.FNB.CDP.2016
Job Type
Chefs
Sector
Hotel
Job Level
Non-Management

PRIMARY FUNCTION:

To be responsible for the running of the whole section and assist the Executive Chef in managing the kitchen effectively in accordance with Fraser Suites West Bay Doha’s standard of policies, procedures manual and guest satisfaction.

KEY DUTIES AND RESPONSIBILITIES

  • Ensures all food is prepared fresh and is of the highest quality
  • Ensure the correct preparation and presentation of dishes in accordance with menu cards and produced on a consistent basis.
  • Strictly adheres to all recipes, methods and instructions from supervisor.
  • Consistently checks temperatures in foods and follows proper procedures in regards to chilling, re-heating, and holding food.
  • Checks outlet upon arrival to determine status of outstanding safety, or equipment issues
  • Checks outlet prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling
  • Responsible for accuracy in daily inventories and requisitions.
  • Assist the Head Chef in controlling and analyzing on an on-going basis, the following:             
  • Quality levels of production and presentation, including employee cafeteria.
  • Guest Satisfaction.
  • Merchandising and promotions.
  • Operating, Payroll, Food costs according to budget.
  • Sanitation, Cleanliness and Hygiene.
  • Food photo sessions for all new menus – set standard.
  • Maintenance of recipe cards for all menu items.
  • Staff attendance, rosters
    • Assist in production, preparation and presentation of all food items to ensure highest quality at all times.
    • Supervise and control the kitchen to meet work requirements.
    • Assist Head Chef with inspections of physical of kitchen areas including cold rooms and equipment.
    • Assumes responsibilities of Head Chef in his absence.
  • Assist in the preparation and testing of outlet and promotional menus following the   guidelines: Requirements, competition, trends, recipes, potential cost, availability.
  • Maintain and keep up to date training record.
  • Ensure team members are informed about new procedures, special events in the hotel, daily functions and food cost and to received feedback.
  • Ensure hygiene and sanitation, all precautions on Fire, Health and Safety are taken in the kitchen and that all employees are will trained in this aspect.
  • Display good time management techniques with proper planning and control.
  • Strives to continuously improve flow of production
  • Check regularly perishable food items received for quantity and quality standards.
  • Assist Head Chef in the planning & ordering of food stock in accordance with the volume of business.
  • Perform related duties and special projects as assigned
  • Financial
  • Assist the Executive chef in supervising the functioning of all Kitchen employees’ facilities and costs to ensure maximum Food & Beverage departmental profit is achieved.
  • Controls and decreases waste by maintaining logs to submit daily/weekly
  • Observe and comply with the company’s requisition and purchase order system
  • Internal Business Process
  • Comply with and ensure adherence to all of the hotel’s policies and procedures
  • Comply with all occupational health and safety policies and procedures
  • Attend all scheduled meetings
  • Inform on a daily basis the Executive of all relevant information in operational matters     including information, which does not require the Executive Chef’s action.
  • Liaise with F & B Controls for food costing, ordering and supply.
  • Liaise with departmental heads for co-ordination of functions and activities.
  • Coordinate with kitchen stewarding for proper sanitation, maintenance of equipment,        cleaning of cold stores, supply of service dishes, during service hours.
  • Maintain a good working relationship with all staff and colleagues throughout the hotel     and sister properties.
  • Maintain in good working order all hotel property.
  • Maintain a positive and professional attitude at all times
  • Human Capital
  • Assist scheduling of kitchen staff to ensure proper cover of shift as per business requirements.
  • Recommend increments, promotion and transfer of chefs to Executive Chef and under his guidance conduct such functions as employee orientation, coaching and supervision, if necessary, to ensure appropriate productivity.
  • Assist Executive Chef in conducting formal on-the-job training session for kitchen employees.
  • Utilize coaching skills and demonstrate the development of other team members.
  • GENERAL
  • Communicate effectively with all other departments
  • Attend meetings, training sessions and any other required meeting or training session.
  • Identify opportunities to innovate service delivery and product offering to meet and exceed client expectations.
  • Ensure safe work practices are adopted at all time and report any OHS concerns immediately to your direct manager or HR Manager.
  • Proactively display and embrace the Company’s ROCIT Values
  • KEY RESULT AREAS
  • Ensure consistency in quality of appearance and taste, and the best quality menus using the freshest ingredients.
  • Effectively participate in the organization of ordering, cost controlling and wastage of food.
  • Lead by example and ensure all procedures (HACCP, Health and Safety, and Food Safety Management) are maintained to the required standards to which training has been received, and are being followed by all kitchen members.
  • Manage and deliver the production needs of the kitchen to the required standards.
  • Manage time through effective planning of work, maintaining a high level of productivity.
  • Achieve customer satisfaction rating of above expectations.
  • Meet maximum creativity and understanding of food, by creating dishes and assisting with menu development.
  • Assigned projects are completed within designated timeframes
  • Reports, presentations and other administrative duties are consistently on a high standard; and free of errors and omissions.

    PERSONAL CHARACTERISTICS

  • Education
  • Formal Hospitality Management qualifications in Culinary Institute– desirable
  • Completion and awarded Intermediate Food Hygiene Certification
  • Completion and awarded HACCP Certification
  • Experience
  • At least 5 years previous experience in a hotel or branded units
  • Minimum 2 years in similar capacity
  • Knowledge of volume production and ability to maintain the highest quality standards
  • Personal Attributes
  • ‘Can do’ attitude and a high level of energy
  • Professionally groomed
  • Able to manage task simultaneously; and priorities
  • Flexible and aware of the pressure points within the kitchen environment and adapt to each situation with maturity and calmness.
  • Hands-on attitude, leads by example
  • Always goes the extra mile to ensure guests satisfaction.
  • Sense of humor