Chef de Partie (Dim Sum)

Job Title :

Chef de Partie (Dim Sum)

Reports to :

Sous Chef, Chef de Cuisine, Executive Sous Chef

Chef de Partie (Dim Sum) Job Summary

Assist in any of the company’s kitchens, contributing to the overall success of outlets, banquets, in accordance with the company’s standards and financial goals. Be flexible and accept assignments in different kitchens depending on where the need arises. Essential Duties and Responsibilities

Guest Satisfaction

Always provides a courteous and professional service. Manage all guest and associate complaints and inquiries courteously and efficiently, following through to resolve problems satisfactorily. Maintains positive guest and colleague interactions with good working relationships. Operations

Organises and sets up the assigned section of the Food, Beverage and Kitchens as efficiently as possible to increase speed and maximise productivity. Prepare all dishes from that section consistently and according to standard recipes. Assists the Sous Chef and Head Chef in ensuring that all culinary standards in that section comply with company policies and procedures. Monitors food and operating costs and controls these by reducing waste. Trains the culinary associates in that section of kitchen in the skills necessary for them to perform their function. Works in any sections of kitchen including associate kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine. Meet the sanitation standards for the kitchen. Is familiar with all sections of the kitchen to facilitate the flexible use of associates. Maintain operating and kitchen equipment to a good standard with minimal breakage. To ensure effective food storage, stock rotation and labelling and to report any food wastage / spoilage to a sous chef / head chef. Talent & Culture

Assists to oversee the punctuality and appearance of all Kitchen associates under your direction, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the company and department’s grooming standards. Assists in the training of the associates ensuring that they have the necessary skills to perform their duties with the maximum efficiency. Supervise the associates within the department and maintain the correct standards and methods of service as stated in the Departmental Operations Manual. Develops the skills and effectiveness of all Kitchen associates through the appropriate training, coaching, and / or mentoring. Supports, demonstrating and reinforcing the company’s Values and Culture Characteristics. Ensures that associates have a complete understanding of and adhere to associate rules and regulations. Ensures that associates follow all company and local rules, policies and regulations relating to fire and hazard safety, and security. Standard Responsibilities

Comply and adhere to the company policies. Take on other tasks in addition to the ones stated, in a reasonable framework. Always act as a brand ambassador and maintain brand integrity and clarity. Model the company’s culture, vision, mission and core values at all times. Embrace new technology and equipment to improve productivity while streamlining work processes. Confidentiality

While working for the company there will be access to a wide variety of confidential information concerning the company, guests and associates. Keep all such information confidential and do not disclose it to anyone outside the company, including guests and associates, unless otherwise stated. Health & Safety

Be aware of and comply with safe working practices as laid down under the Health and Safety Act as applicable to your place of work. This will include your awareness of any specific hazards at your workplace. The wearing of appropriate protective clothing provided by or recommended by the Company will be obligatory. Report any defects in the building, plant, or equipment according to company procedure. Report any accidents involving associates, guests, or visitors immediately according to the correct procedures. Attend Statutory Fire, Health & Safety training and be fully conversant with and abide by all rules concerning Fire, Health & Safety. Be fully conversant with :

Regulations Risk Assessments for your department Company Fire & Bomb Procedures Food Safety Procedures

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