Senior Chef De Patrie

Reports To

Sous Chef / Executive Chef

Reporting To This Position

Demi Chef de Partie / Commis / Chef de Partie

Key Duties/Responsibilities

• Actively participates in the provision of excellent service to guests.

• Updates the daily attendance book to control punctuality, absenteeism, overtime and casual labour, in order to make sure his/her IN and OUT duty time have been recorded.

• Continuously monitors that all delegated duties in assigned kitchen section(s) are carried out in accordance with the resort's established standards and procedures, and with Management instructions.

• Conducts frequent spot-checks in assigned section(s) with regards to stock, portion control, quality of finished products, standard of presentation, flavour of food and cleanliness.

• Establishes control measures to minimize waste and theft, and ensures that operating costs are kept to a minimum.

• Evaluates food products to ensure consistency with quality standards.

• Monitors compliance of team members with grooming and hygiene, and with safety regulations and procedures as well as SOP(s) at all times.

• Efficiently implements and monitors compliance to all SOP(s) by subordinates.

• Holds regular briefings and meetings with Team Members to share information and resolve work issues.

• Provides regular feedback to Team Members on their performance.

• Facilitates demonstration and coaching sessions for Team Members in order to develop knowledge Prepares food for special orders, buffet presentation, VIP parties, and other functions as required.

• Inspects, selects and uses only the freshest food products of the highest standard in the preparation of menu items.

• Relieves any cooking/preparation station as needed.

• Observes production flow and makes adjustments in order to adhere to cost control and quality requirements.

• Assists the Sous-Chef and Executive Chef in standardizing recipes for all food service, locations whilst taking into consideration customer base, popularity of various dishes and costs.

• Keeps oneself informed of new kitchen techniques and culinary trends.