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Food Production Manager
2 months ago
JOB OBJECTIVE
The primary objective of this position is to assist the Executive Chef with various kitchen and catering responsibilities. The role focuses on delivering exceptional culinary creations while ensuring adherence to best practices and maintaining high performance standards. The Chef de Partie will be responsible for producing high-quality food products in diverse catering environments, mirroring the standards of an in-house kitchen.
KEY RESPONSIBILITIES
A: Core Duties
Oversee a designated kitchen section and guide junior chefs in their assigned tasks.
Uphold superior food quality and presentation standards.
Implement portion control as directed by the Executive Chef and accurately manage waste recording.
Prepare and cook dishes following the specific guidelines provided by the Executive Chef.
Collaborate with a team of chefs and kitchen staff to achieve collective goals.
Assist the Executive Chef and fellow Chef de Parties in delivering efficient food service as required by the catering division.
Support the Executive Chef in the daily operations of the kitchen, including:
- Monitoring stock levels and communicating ordering needs to the Executive Chef.
- Ensuring all deliveries are checked for quality and stored properly, adhering to best practices for stock rotation.
- Assisting with accurate stock audits.
- Providing written handovers to the next Chef de Partie on shift.
Contribute to the enhancement of the catering operation in terms of service quality and profitability.
Adhere to all policies, procedures, standards, and guidelines diligently.
Maintain cleanliness and care of all kitchen equipment in the work area.
Perform cleaning tasks as directed by the Executive Chef in all areas of the kitchen.
Assist with catering for events and any additional services as required.
Foster constructive relationships within the team.
Communicate in a clear, concise, and professional manner.
Undertake any other reasonable duties as assigned.
B: Qualifications & Personal Attributes
Applicants should possess relevant qualifications and experience suitable for this role. A minimum of 5 years of experience as a Chef de Partie in high-volume operations is required.
C: Experience / Knowledge
Proven experience in a supervisory role within a busy commercial kitchen with multiple operational areas.
Experience in menu and product development.
Experience in catering for large-scale events.
D: Essential Skills
Strong interpersonal and guest service skills.
Commercial awareness.
Flexibility and adaptability.
Proactive approach with the ability to identify and recommend improvements.
Attention to detail and accuracy.
Effective communication and interpersonal skills.
Problem-solving abilities.
Excellent organizational skills with the capacity to manage a diverse workload.
Ability to work independently and demonstrate initiative while also being a collaborative team member.
E: Personal Hygiene and Appearance
Maintain high standards of personal hygiene and grooming at all times.
F: Food Safety and Health Compliance
All staff must comply with relevant regulations and legislation as outlined in the Handbook.
Participate in all required training sessions.
Physical requirements include constant standing and walking, frequent lifting and moving of objects up to 50 lbs, and occasional lifting of heavier items with assistance.
Responsible for safely loading and unloading catering trucks with food and equipment.
Must possess a valid Food Handlers Card and Manager ServeSafe Certification.
Additional duties may be assigned as necessary, and employees are expected to assist in other operational areas as needed.
Vaccination is a job requirement, with accommodations evaluated based on applicable regulations.
While English is the primary language of communication, bilingual English and Spanish speakers are welcomed.
G: Additional Information
This is a part-time position. Availability will be required based on business needs, including weekends, holidays, early mornings, and evenings, following a rotating schedule.
Note: The essential responsibilities of this position are outlined above and may be subject to change based on reasonable accommodations or other factors.
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