Chef de Partie (Butcher) | AYANA Komodo

  • Labuan Bajo
  • Ayana Hospitality
Maintain and strictly abide by state sanitation/health regulations and hotel requirements. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. Maintain complete knowledge of and comply with all departmental/hotel policies and procedures. Meet with Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance. Opening Shift - Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach-ins, walk-ins, food stock ); secure keys according to procedures Complete opening duties: Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards. Check production schedule and pars. Establish priority items for the day. Inform the Head Cook of any supplies that need to be requisitioned for the day's tasks. Transport supplies from the storeroom and stock in designated areas. Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies. Maintain throughout the shift. Start prep work on items needed for the particular menu of the day. Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service. Continue prep work for butcher area Ensure that all supplies Food Stock enough for the event or day to day Operation Prepare all items following recipes and yield guides, according to department standards. Inform the Sous Chef of any shortages before the item runs out. Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests. Inform Head Cook of any excess items that can be used in daily specials or elsewhere. Maintain proper storage procedures as specified by Health Department and hotel requirements. Minimize waste and maintain controls to attain forecaster food cost. Disinfect and sanitize cutting boards and worktables. Transport empty, dirty pots and pans to the pot wash station. Direct and assist Stewards in order to make clean up a more efficient process. Breakdown workstation and complete closing duties according to department standards: Review status of work and follow-up actions required with the Head Cook before leaving. Successful completion of the hotel’s training/certification process. Participate and contributing to the resort sustainability program through education, interaction and suggestion every month make control balance for food store in butcher communicate with accounting. Return all food items to the proper storage areas. Rotate all returned product. Wrap, cover, label and date all items being put away. Straighten up and organize all storage areas. Clean up and wipe down food prep areas, reach-ins/walk-ins and shelves. Return all unused and clean utensils/equipment to the specified locations. Ice down hot items from the steam table, so they cool quickly. Turn off all equipment not needed for the next shift. Restock items that were depleted during the shift. Requirements Has Experience in a similar position at 5-star Resort Has good communication and interpersonal skill Has excellent leadership skills Has the ability to multitask and meet deadlines Has related license, certificates and (or) diploma to support candidate's qualification Apply for this job