ANETI INTERNATIONAL

Recrutement d’un Chef de Partie à Allemagne

Job title: Chef de Partie
Department: F&B – Kitchen
Report to: Sous Chef/Executive Chef

Qualifications: Working experience as demi chef de partie or commis de cuisine for at least two years, ability to train and supervise

Job summary: In charge of the food operation in his/her section of the kitchen

Purpose of job: The occupant of this position has to execute her/his job in a way that

All duties implied in this job description and all duties related to kitchen issues can be fulfilled correctly, quality oriented, on schedule and economical.
Given and established services and quality standards can be achieved at any time.
Budgets are kept according to given cost factors and calculations
Machinery and equipment is used economical and appropriate to the operating instructions and well maintained
Subordinates
1. can fulfill their duties according to their contracts and national employment laws
2. are motivated and feel positively about being employed at the hotel
3. have skills in their respective field, are regular trained and developed
4. are led by example according to overall standards
KÜCHENFREUNDE BERLIN will be recognized as an efficient, quality oriented and modern company by employees and public.
All activities comply with local laws, policies and guidelines.
An overall clean and attractive image can be represented.
Ensures that all confidential data will remain as such.

Responsible for preparation and production of food items according to standard recipe cards.
Supervises employees within his/her section.
In charge of food requisitions.
Prepares work schedule.
Coordinates work load with sous-chef and/or executive chef.
Complies with hygiene and sanitation standards.
Assures that clean uniforms are worn during duty hours.
Supervises preparation and set-up of buffet line and ensures that it is maintained in a presentable fashion and regularly replenished.
Supervises portion control and correct serving temperature.
Ensures proper plating and decoration (garnish) according to standards of presentation.
Directs cleaning activities of his employees and steward department.
Responsible for handling and proper storage of prepared food, etc.

Prerequisites: Education:
None specific, fluent in local language of destination

Experience:
Must have worked as demi-chef and commis in required section of kitchen; leadership needed

Skills:
Supervisory knowledge and training skills open for new ideas.

Physical:
Above certain age (as per local laws), posses a Health Certificate (as per local laws); neat in appearance