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Rosetta Hospitality
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CDP- Westen

CDP- Westen

Rosetta Hospitality

0 years

0 Lacs

goa

Posted:1 day ago| Platform: GlassDoor logo

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Skills Required

chef reports estimate presentation storage checks service training score audit

Work Mode

On-site

Job Type

Part Time

Job Description

TITLE : Chef-de-Partie

DEPARTMENT : Food & Beverage Production

REPORTS TO : Sous Chef

________________________________________________________________________

General Responsibilities:

Ø Anticipate guest needs wherever possible and uses guest name during interactions.

Ø Assist with mise-en-place for his/her assigned station/section.

Ø Ensure has acknowledged handovers from previous shifts.

Ø Maintains the orderliness and cleanliness of the work stations, buffet area, etc.

Ø Possesses good product knowledge including types of rooms, resorts facilities, restaurant operational hours, special functions and events held at the resort.

Ø Follows immaculate grooming standards in line with the resort’s grooming policy.

Ø Should be well versed of the departmental BRISOP (Brand Rosetta Integrated Standard Operating Procedures)

Specific Responsibilities:

Ø Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Executive Sous Chef.

Ø Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

Ø Responsible for day to day kitchen operations.

Ø Able to estimate daily production needs and raises requisitions for approvals of the Executive Sous Chef.

Ø Place store indents according to the requirement of the day well in advance.

Ø Ensure that the production, preparation, and presentation of food are of the highest quality at all times.

Ø Knowledge of all standard procedures and policies of food preparation, receiving, storage and sanitation.

Ø Full awareness of the menu, recipes, and presentation standards.

Ø Establishing and maintaining effective inter-departmental working relationships.

Ø Personally responsible for hygiene, safety and correct use of equipment and utensils.

Ø Checks periodically expiry dates and proper storage of food items in the section according to storage standards.

Ø Communicates operational difficulties, positive, constructive guest feedback and other relevant information with the Sous Chef.

Ø Assess quality control and adhere to resorts service standards.

Ø Follows HACCP standards and maintains personal hygiene.

Ø Attends and participates in daily briefings and other departmental meetings as per schedule.

Ø Attends and participates in training sessions as per the departmental training scheduled.

Ø Initiate action to correct a hazardous situation and notify supervisors of potential dangers.

Ø Responsible for achieving a score of 90% in RENARD audit for Food Production operations and take necessary action for the shortcomings for standard compliance.

Ø Carry out any reasonable duties as instructed by the Sous Chef.

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CDP- Westen