Chef De Partie

To assist his superior in maintaining the highest standards of quality in food preparation and hygiene in his area in order to maximize guest satisfaction and organizational profitability in an atmosphere of teamwork and high employee morale.

Key Areas:

1. Systems/Operations

1. Staff/ Training

1. Other Duties as Assigned

KEY PERFORMANCE MEASURES

Measurable

• Departmental Productivity.
• Attendance and punctuality.
• Mandates of training attended and conducted.
• Quality audit.
• Customer satisfaction index.
• Employee motivational index
• Employee Productivity.
• Hygiene inspections and grading.
• Cost effectiveness.

Non measurable

• Efficiency in performing job tasks.
• Interface with other departments (team work).
• Multifunctional.
• Selfmotivation.
• Positive attitude.
• Eye for detail.
• Personal grooming and etiquette.

Remote Work :

No