Chef de Partie

CDP Roles and Responsibilities:

· Coordinates the kitchen staff and managers the preparation of meals.

· Menu planning and management. Plans menus, creates daily weekly specials, creates special menu for functions, and determines portion sizes.

· Oversees prep work and ensures that all meals leaving the kitchen are consistent in presentation and quality.

· Management of cost controlling and food cost maintenance of all stores.

· Train and manage kitchen personnel and supervise/coordinate all related culinary activities of all stores.

Daily Roles and Responsibilities:

· To ensure the implementation of a correct "food production schedule" for each department and for each crew to maximize effectiveness and efficiency of employees' working schedule.

· Estimate food consumption and requisition or purchase food

· Ensure that each department/section place an order for next day consumption based on their par stock levels.

· Ensure proper receiving, storage, and rotation of products to comply with the standards.

· Minimize waste and maximize thorough usage of food through careful ordering, proper and well-organized storage, use of proven recipes, and creative use of leftover food. (Review "waste/spoilage log")

· Manages the kitchen and ensures compliance with all standards of best practices

· Ensure that safety standards and sanitary requirements are met each and every day.

· Oversee catering events and may also offer culinary instruction and/or demonstrate culinary techniques.

· Review Daily Flash Report and actively involved food and Labor cost controlling.

· Review "Sensitive Inventory Item" sheet daily and take proper action for variance.

· Ensure proper equipment operation/maintenance

Weekly Roles and Responsibilities

· Review employees' working schedule based on operation needed.

· To ensure that manning levels are correct and these are not exceeded without permission.

· Review invoices from purveyors for accuracy

· Ensure that ordering practices remain within budget.

· To hold weekly meeting with Sous-Chefs and Chefs to ensure smooth running of all kitchen department.

· Establish portion sizes, test new recipes and file recipes for all new menu items in the recipe books.

· Review "Current Inventory Report" with Warehouse manager and Sous-Chef and make a plan to use any excessive inventory items.

· To attend Management Meetings as required.

Monthly Roles and Responsibilities

· Ensure end of the inventory is accurate and completed.

· Review "Financial Statement" of the month and be aware of current financial status of the operations for all factors.

· Review "Cost of Goods Sold Percentage" for the month and develop a plan to manage the food cost if COGS percentage is exceed the budget.

· Reconciliation of all invoices, and Government Purchase Credit Card (IMPACT Card)

· To hold regular performance appraisals with all senior staff, identifying areas for development and training needs and ensuring that this training is effected.

· Analyze "What's Hot, What's Not" report from POS system and develop an action plan to ensure maximize "Customer Satisfaction" as well as financial result of the operation.

· Review "Par Stock Level" for each item and each department based on current operational situation.

Yearly Roles and Responsibilities

· To prepare and submit on the required annual budgetary information and updates as required.

· Review and update any information related to food service annually and as needed

· To be fully aware of trends in the industry and make suggestions for improvement of the catering operation.

· Review Menu pricing at a minimum of one time a year.

· Menu re-engineering at a minimum of one time a year through review of scatter data and trends.

· Monitor and review IDP's of subordinates to ensure proper training of the staff is taking place.

Job Type: Full-time

Benefits:

• Employee discount
• Promotion to permanent employee

Ability to commute/relocate:

• Mandaluyong: Reliably commute or planning to relocate before starting work (Preferred)

Experience:

• Chef De Partie: 3 years (Required)

Work Location: In person