Main Objective of the Position
The Chef de Partie is responsible for managing an assigned section within the kitchen department, ensuring quality, hygiene, and efficiency in food preparation and staff performance.
Key Responsibilities
Financial
- Maximize labour efficiency by developing a flexible workforce within the section.
- Minimize material wastage and report unusual levels to the Sous Chef.
Human Resources
- Ensure all section staff possess required skills; recommend necessary training.
- Enforce proper dress code compliance among section staff.
- Adhere to and promote Health, Safety, Security, and Hygiene policies.
Operational
- Monitor daily production to meet deadlines and standards, in coordination with the chef.
- Ensure strict compliance with hygiene regulations (including HACCP), including coding, cooking, and chilling temperatures.
- Inspect chillers and freezers to ensure compliance with company and hygiene standards.
- Maintain personal hygiene and appearance according to company policy.
- Prepare food per recipe and quality standards required by the customer.
- Ensure proper food temperature, quality, and quantity as per specifications.
- Coordinate with other departments for smooth operations and timely deliveries.
- Report faulty or hazardous equipment to the Supervisor.
- Report any sightings of pests.
- Maintain real-time traceability records for all tasks.
- Accurately punch in and out using the punch clock.
- Follow all work instructions provided by supervisors.
- Take full responsibility for assigned duties.
Management
Communicate effectively in English or Maltese (both preferred).
Uphold company procedures as a member of the supervisory team.
Maintain discipline and order within the section.
Foster a positive working relationship with team members and superiors.
Maintain a professional image in appearance and behavior.