Chef De Parti

1. Maintain the highest possible hygiene and maintenance standards in your Kitchen section and
achieves the highest degree in applied hygiene and food safety as per the ADFCA, HACCP guidelines
to ensure that the food served to the customer is of highest quality and standard.

2.Instructs and lead subordinates through their daily requirements in food preparation to ensure that
all ready to serve dishes are of appropriate portion and presented as per standards set by the Executive
Chef.

3.Ensure food prepared is according to the set menu specifications (pictures or/and portions) thus
maintaining high standards set by the Executive Chef

4.Organize your section according to the plan decided by the Branch Chef and other key departments,
in order to ensure smooth operation

5.Control the food cost by practicing economy of inventory items to ensure sufficient supplies and
minimize cost by avoiding wastage and spoilages

6.Practice economy of inventory items to ensure sufficient supplies and minimize cost by avoiding
wastage and spoilages.

CONFORME:
7. Operate in a safe and environmentally friendly way to protect customers’ and employees’ health and
safety, as well as protect and conserve the environment

8. Comply with the company environmental, health and safety policies and procedures

9. Provide a climate that is consistent with the mission and the vision statements of the company

10. Adhere to all Standard Operating Policies and Procedures (SOPs)

11. Provide the superior with information on all issues of concern to the business

12. Accepts other responsibilities from time to time which may be directly or indirectly related to the
business of the company.

Additional to the above-mentioned requirements an Employee will at times be expected to perform tasks
and duties outside of his/her scope of work as necessitated by work demand. This document does not
create an employee contract. It is stressed that changes in business may require alterations to this job
description.