Key Results Areas (KRAs) - Executes and supervises culinary production delivery in assigned production area / station according to company supplied recipes and enforces picture presentation as the minimum standard.
- Coaches subordinate crew in assigned area of production to ensure correct standard of the product under the direction of the Executive Chef or his representative.
- Supervises and controls galley crew and production flow in assigned station during operational activities as directed by the Executive Chef or his representative.
- Controls delivery of product in assigned section through tasting and control of mise en place during production as instructed by the Executive Chef or his representative.
- Plans the daily production schedule for assigned section as required by the itinerary and various outlets supplied under the direction of the Executive Chef or his representative.
- Maintains an understanding of ingredients consumption required for daily production and informs the Executive Chef or his representative.
- Contributes to the formulation and implementation of galley improvement strategies.
- Participates in daily briefings with galley management to discuss previous day's operational efficiency and production and upcoming events.
- Conducts briefings with the galley staff in assigned section at the beginning of each shift.
- Monitors compliance with USPHS, product handling, production and storage of items including temperature / blast chiller log recording.
- Actively controls food consumption through portion and production control and enforcement of company recipes in the assigned galley section.
- Controls and drives batch cooking/preparation process.
- Raises cost awareness among subordinates of the products and materials utilized on each section.
- Carries out production in manner that ensures wastage is eliminated.
Requirements and skills - Proven experience in a Chef de Partie role
- Excellent use of various cooking methods, ingredients, equipment and processes
- Ability to multitask and work efficiently under pressure
- Knowledge of best cooking practices
- Culinary school diploma
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