CDP

CHEF DE PARTIE –  FOOD & BEVERAGE

MISSION :  Oversees the successful completion of food service according to the quality standards established by the Hotel. Responsible for the quality, preparation, and presentation of food produced in the assigned kitchen. Responsible for the efficiency of the employees under their supervision, as well as the impeccable cleanliness, hygiene, and order of the areas under their responsibility.

 OPERATIONS

• Together with his immediate supervisor, he ensures that there is sufficient staff to meet the necessary workload within the limits authorized by the staff roster corresponding to the existing occupation and based on the estimated number of staff for the respective period.

• Ensure that staff carry out preparations in accordance with the procedures and presentation established in the quality standards, recipes and photographs, supervising the control of portions and ensuring that waste is the minimum acceptable, both in the hot and cold kitchen.

• Continuously monitor the efficiency and productivity of each and every employee in your section, while ensuring the correct use of products and work equipment, monitoring its proper functioning.

• Ensure that all services to the consumption center are carried out smoothly and that the requested specifications regarding side dishes, cooking times, etc. are met.

• Ensure compliance with safety, cleanliness and hygiene standards in all aspects of the operation and maintain the highest standards of hygiene, cleanliness and order in storage rooms, cold rooms, refrigerators, etc., as well as in all areas under your responsibility.

• Assist your superiors in establishing special menus and daily suggestions according to product availability.

• It ensures that safety and hygiene standards are understood and correctly applied in the performance of tasks, minimizing risks and the number of accidents resulting from unsafe practices.

• Prepare product orders for the consumption center based on the forecast of covers and submit them for approval by your immediate supervisor.

• Maintain close communication with your immediate supervisor to coordinate the interaction of your section with the other kitchen areas, the food service area, and other departments of the Hotel.

• Ensure all refrigerated products are in good condition, using the oldest items first and setting aside newly received items for later use. Continuously verify that the refrigerators and cold storage rooms maintain the correct temperature.

• ECONOMIC-FINANCIAL

  • Know your department’s budget.
  • To know the economic results of the department.
  • To understand the economic objectives of the hotel and your department, as well as their fulfillment.

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