Chef de Partie

Main Objective of the Position
The incumbent is responsible for the running of the assigned section within the Kitchen department.

Tasks, Duties and Responsibilities

• Financial
  
  
  
  • Ensures maximum labour utilization by developing a flexible workforce within the section.
  
  
  • Ensures that material wastage is kept to the barest minimum, and reports to the Sous Chef any abnormal levels of such wastage.
  
  
  
  


• Human Resources
  
  
  
  • Ensures that all staff within the section possess the required skills and suggests any training which is deemed necessary.
  
  
  • Ensures that all the section’s staff use proper attire and this according to the companies dress code practices.
  
  
  • Ensures that all staff perform their duties according to the highest health and safety standards. Any faulty or hazardous equipment should be immediately reported.
  
  
  • Fosters company loyalty by creating an environment of team spirit within the section.
  
  
  
  


• Operational
  
  
  
  • Daily monitoring of the department's production such that all time frames are kept and the dispatch of foods or meals is up to the required standards. This is to be done in liaison with the chef.
  
  
  • Ensures that all hygiene regulations (including HACCP) are strictly observed and followed by all employees in your section, including coding, cooking and chilling temperatures and records.
  
  
  • Checks chillers and freezers ensuring that all company and hygiene practices are observed.
  
  
  • Administers the daily registering of cooked and blast chilled products. This is to be done in conjunction with the discarding of any products which have passed the best-before date and reporting such details to the Chef.
  
  
  • Ensures that all recipe specifications are followed with regards to cooking, weights and presentation.
  
  
  • Carry out any additional duties as may be directed by the Executive Chef or the Management team.
  
  
  
  


• Management
  
  
  
  • As part of the Supervisory team, the incumbent is to continuously uphold the company procedures.
  
  
  • Is responsible for the maintenance of discipline and order within the section.
  
  
  • Must foster a positive working relationship with superiors, piers, and understudies.
  
  
  • Must project a good image in terms of personality and appearance at all times.
  
  
  • Adhere to any procedures established by the company or the Department’s Management.
  
  
  
  

Malta Healthcare Caterers - KMP-95643