Chef De Partie (Montego Bay Jamaica) - Caribbean Producers Jamaica

 SUMMARY:

The Chef De Partie reports directly to the Industrial Relations and Welfare Specialist and is responsible for day-to-day culinary operation of the Staff Canteen. Functions include maintaining food safety and quality standards, menu creation, and inventory management.

Duties and responsibilities may include:

• Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff.
• Ensure efficient, cost-effective operation and profitability of food production.
• Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order. Report any defects to the Maintenance Department.
• Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner.
• Ensures that all foods prepared conform to CPJ standards and Public Safety Regulations.
• Assume the role as Team lead in his or her absence.
• Create delectable meal plans and share with Team Lead on a weekly basis.
• Assure kitchen personnel is trained in best practices as it relates to cleanliness and sanitation practices.

Skills and Specifications

• At least a formal culinary training or an Associate Degree in Hospitality, Food and Beverage Management.
• Self-motivated with the proven ability prioritize and work independently.
• Must possess the ability to plan, organize, supervise, inspect, and evaluate work of subordinates.
• Must possess the ability to maintain a productive working relationship with other departments.
• Should possess good written and verbal communication skills.
• Ability to work flexible hours as the needs of the service dictate, including out of normal hours as required.
• Minimum 2-5 years related work experience.
• Effectively completes all other activities as delegated by the supervising authorities.
• An understanding of the principles of good customer service.
• Knowledge and understanding of Health and Safety Regulation
• Culinary Arts or its equivalent training, licenses, and/or certifications
• Valid Food Handlers Permit

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