Demi Chef De Partie

PRIMARY OBJECTIVE OF POSITION
________________________________________________________________________

To contribute to the production of the highest possible food quality in the delegated
section at all times, and to co-ordinate and be responsible for staff in the delegated
section. All production is carried out in line with appropriate food portion control, the
departmental business plan, and Radisson Blu corporate guidelines, and service
concepts.
_________________________________________________________________

TASKS, DUTIES AND RESPONSIBILITIES

CONTRIBUTE TO THE PRODUCTION OF THE HIGHEST POSSIBLE FOOD
QUALITY, AND COORDINATE STAFF IN THE DELEGATED SECTION

• Prepares and properly garnishes all food orders as they are received in accordance with menu specifications, insuring proper plate presentation
• Prepares sauces, soups and hot entrees; controls the positioning and rotation of foods and ensures proper plate presentation
• Sets up for lunch and dinner by ensuring proper amounts are in place for forecasted covers, special functions and all reservations
• Adheres to Radisson Blu standards of food quality, preparation, recipes, and presentation
• Orders adequate supplies for own section, and sets up “mis-en-place” for section
• Supervises the proper set-up of each item on menus and insures their readiness
• Works with Chefs to ensure seasoning, portions, and appearance of food
• Stores unused food properly
• Ensures that food from own section is delivered on time
• Follows proper safety, hygiene, and sanitation practices
• Ensures readiness and makes priorities in case of last minute changes to reservations
• Maintains an exact record of preparation, cooking and presentation specifications of all dishes produced in the section in a file which is kept at the section at all times for reference
• Confers closely with the Chef de partie and takes every opportunity to become familiar with all aspects of his or her position, in order to be ready to fill in whenever required
• Co-ordinates job tasks with staff in own section
• Helps employees to achieve optimum quality
• Knows how to follow applicable laws regarding food safety and sanitation

HEALTH AND SAFETY

• Adheres to all health, sanitation and food safety rules and regulations
• Reports all potential and real hazards immediately
• Fully understands the hotel’s fire, emergency, and bomb procedures
• Co-ordinates work, and works in a safe manner that does not harm or injure self or others
• Anticipates possible and probable hazards and conditions to avoid mishaps
• Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct

MISCELLANEOUS

• Recommends better preparation procedures to Chef de Partie
• Checks the restaurant reservations regularly
• Attends meetings and training required by the Chef de Partie
• Accepts flexible work schedule necessary for uninterrupted service to the food production function
• Maintains own working area, materials and company property clean, tidy and in good shape
• Continuously seeks to endeavour the knowledge of own job function
• Is well updated on, and possesses solid knowledge of the following:
- Hotel fire, bomb and emergency procedures
- Hotel health and safety policies and procedures
- Current licensing relating to own department
- Restaurant corporate marketing and promotional programmes
- Restaurant guests generating high business volume

PRIMARY OBJECTIVE OF POSITION
________________________________________________________________________

To contribute to the production of the highest possible food quality in the delegated
section at all times, and to co-ordinate and be responsible for staff in the delegated
section. All production is carried out in line with appropriate food portion control, the
departmental business plan, and Radisson Blu corporate guidelines, and service
concepts.
_________________________________________________________________

TASKS, DUTIES AND RESPONSIBILITIES

CONTRIBUTE TO THE PRODUCTION OF THE HIGHEST POSSIBLE FOOD
QUALITY, AND COORDINATE STAFF IN THE DELEGATED SECTION

• Prepares and properly garnishes all food orders as they are received in accordance with menu specifications, insuring proper plate presentation
• Prepares sauces, soups and hot entrees; controls the positioning and rotation of foods and ensures proper plate presentation
• Sets up for lunch and dinner by ensuring proper amounts are in place for forecasted covers, special functions and all reservations
• Adheres to Radisson Blu standards of food quality, preparation, recipes, and presentation
• Orders adequate supplies for own section, and sets up “mis-en-place” for section
• Supervises the proper set-up of each item on menus and insures their readiness
• Works with Chefs to ensure seasoning, portions, and appearance of food
• Stores unused food properly
• Ensures that food from own section is delivered on time
• Follows proper safety, hygiene, and sanitation practices
• Ensures readiness and makes priorities in case of last minute changes to reservations
• Maintains an exact record of preparation, cooking and presentation specifications of all dishes produced in the section in a file which is kept at the section at all times for reference
• Confers closely with the Chef de partie and takes every opportunity to become familiar with all aspects of his or her position, in order to be ready to fill in whenever required
• Co-ordinates job tasks with staff in own section
• Helps employees to achieve optimum quality
• Knows how to follow applicable laws regarding food safety and sanitation

HEALTH AND SAFETY

• Adheres to all health, sanitation and food safety rules and regulations
• Reports all potential and real hazards immediately
• Fully understands the hotel’s fire, emergency, and bomb procedures
• Co-ordinates work, and works in a safe manner that does not harm or injure self or others
• Anticipates possible and probable hazards and conditions to avoid mishaps
• Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct

MISCELLANEOUS

• Recommends better preparation procedures to Chef de Partie
• Checks the restaurant reservations regularly
• Attends meetings and training required by the Chef de Partie
• Accepts flexible work schedule necessary for uninterrupted service to the food production function
• Maintains own working area, materials and company property clean, tidy and in good shape
• Continuously seeks to endeavour the knowledge of own job function
• Is well updated on, and possesses solid knowledge of the following:
- Hotel fire, bomb and emergency procedures
- Hotel health and safety policies and procedures
- Current licensing relating to own department
- Restaurant corporate marketing and promotional programmes
- Restaurant guests generating high business volume