Chef de Partie - Kochi, India - Roastown Restaurant

Roastown Restaurant

Verified Company

Kochi, India

1 week ago

Posted by:

Deepika Kaur

beBee Recuiter

Description

Always work as a team member.
Follow "Clean as you go" work habits.
Follow the Meat Order Cycle created by the Executive Chef.
Do any special duties requested by the Executive Chef.
Follow safe work habits and notify supervisors of any dangerous or unsafe place in work area.
Make frequent suggestions to your direct supervisor in order to bring the standard up and keep your interest on the job.
Create working schedule for subordinates.
Organize meat and fish orders according to the menu. Check on a daily basis.
Striploin steaks, Rib-Eye steaks, Flank Steaks and Skirt Steaks have to be cut and marinated one week in advance up to specifications.
Always thaw all meats in the therefore designated meat thawing rooms.
Cut to portion size as explained in the methods or SOP's.
Tenderloin steaks have to be cut and marinated at least two days in advance.
Keep exact check on size and weight of the required products.
Make weekly yield tests in close cooperation with the Executive Chef.
See that all machines, working utensils, freezers and refrigerators are cleaned and in proper working condition.
Make sure to ask your supervisor for permission first before working overtime or allow subordinates to work overtime.
Check on a proper thawing production.
Work closely with storekeepers and provision masters. Keep a very good relationship.
Check all provisions received from storeroom and report discrepancies immediately.
You are entirely in charge of training all subordinates whenever time permits.
You are held responsible for the butcher shop and the inventory.
Report frequently to the sous chef deck 1 and ask for help if necessary.
Be food cost conscious, check wastage.
Cleaning procedure on a daily basis according to company standards and U.S. Public Health.
All prepared food is to be handled with plastic gloves only.
All scheduled meetings have to be attended on time.
Always keep your cabin clean. No food items, hotel utensils, etc. allowed in cabin.
Keep your personal appearance in top shape and to company standards, lead by example.
Knows computers and can teach subordinates.