Chef De Partie

After completing this programme, participants will be able to:

• Manage kitchen operations in a section
• Manage section stock and inventory
• Train and guide section staff
• Communicate with customer and colleagues
• Maintain customer-centric service orientation
• Maintain standard of etiquette and hospitable conduct
• Follow gender and age sensitive service practices
• Maintain IPR of organisation and customers
• Maintain health and hygiene
• Maintain safety at workplace
• Learn a foreign or local language(s) including English

Job opportunities are excellent for skilled Chef de partie especially India and abroad . A degree or a certificate course Chef de partie  programs serves as the best route for progression in this profession. Within the hotel industry, there are different career paths and environments. There are larger number of opportunities for hotel management in hospitality:

• Hotels/Resorts/Clubs/Restaurants
• Airlines (Cabin Crew/Ground Staff)
• Cruise Liners
• Facility Management
• Retail Sector
• Corporate Houses
• Entertainment Destinations

• Allocate resources for different aspects of food production operations to achieve the quality standards as per SOP
• Direct the kitchen staff of the section on food production and other aspects of management
• Implement organizational procedures to meet control points as per sops
• Apply questioning to check the comprehension of any instructions
• Conduct regular checks to Supervise that food is being cooked as per organizational set procedures and instructions
• Promptly take action in case any variance is observed in the food production process
• Keep accurate and appropriate records of kitchen operations in the assigned section of the kitchen as per organizational sops

• Supervise that each dish is cooked as per the correct portion size communicated to kitchen staff
• Identify the causes of the problems accurately where processes are not meeting quality
• Analyse and amend changes in the processes, if need be, to make operations more efficient
• Supervise that established protocols, procedures and processes are followed in letter and spirit in the assigned section of the kitchen
• Supervise that organizational food safety management system is implemented well in the section
• Conduct risk assessments as per organizational sop to Supervise that potential risks are minimized in the assigned section of the kitchen
• Streamline corrective actions on the nonconformities found in the assigned section of the kitchen after discussion with sous chef
• Supervise that protocols for cleaning, pest control, food handling; storage and food Chef de Partie 6 preparation processes for maintaining the taste and nutritional values of variety of food items are followed strictly as per organizational sops.
• Supervise that food is presented as per set standards before serving it to the consumer
• Supervise the quality of food items delivered to consumers such as the appropriate temperature, consistency, presentation etc.
• Supervise that all the food orders of the assigned section are delivered as per the company set service standards
• Identify the scope for further quality improvement

• Give inputs to Sous chef on designing kitchen operations in the assigned section taking into consideration the flow of materials, time taken to complete a process, movement of the staff, available infrastructure etc.
• Provide recommendations supported by relevant information and data for further improving the kitchen operations

• Estimate the requirements of variety of resources for kitchen operations of the assigned section
• Estimate the quantity of various resources required for smooth kitchen operations
• Provide the list of required kitchen equipment, provisions, supplies and daily perishable consumables to sous chef as per organizational sop

• Supervise that food handlers wear clean and hygienic clothes appropriate to their jobs
• Supervise that health, hygiene and food safety practices mentioned in company’s sop are adhered to in the kitchen
• Supervise that storage areas are clean, suitable and maintained at the correct temperature for the type of food
• Supervise that food is stored in a way to avoid cross contamination e.g. Keep raw and ready-to-eat food separate, keep commonly allergenic foods such as nuts in sealed containers, etc.
• Supervise that food handlers avoid unsafe behaviour that could contaminate the food e.g. Storing the unsealed pulses packet for future use
• Supervise that received food items; supplies and materials are undamaged, at the appropriate temperature and within its ` use-by date’ on delivery
• Supervise that food prepared for storage is put in the correct storage area as quickly as necessary to maintain its safety

• Supervise that stock rotation procedures of the company are followed
• Supervise that necessary records of all the items are kept up-to-date as per company’s requirements
• Supervise that all the inventory management practices of the company are followed in the kitchen

• Supervise adequate availability of resources for uninterrupted kitchen operations
• Supervise that minimum wastage of the resources in the kitchen
• Supervise kitchen infrastructure in the section is well maintained so that there is no wastage of utilities like water through leakage

• Assess the present skill and competences of the section staff for their job roles
• Assess the training needs of each staff for their assigned duties and responsibilities
• Discuss the training needs, both technical and non technical, of the section staff with sous chef and plan the training program for them
• Conduct the on -job training of commi chefs as per the finalized schedule
• Assess and enhance knowledge of relevant food cooking procedures and processes as per organizational set standards is communicated to all relevant personnel
• Provide specific training on how to maintain the organizational set quality during food handling and preparation
• Give necessary demonstrations to staff whenever required for their clarity about the assigned work
• Train them about working as a team to Supervise timely output of quality food items.

• Divide the work among the staff according to required tasks to be performed, style of services of the company and its menu
• Communicate staff the job duties, responsibilities, expected quality outcome and method & criteria of performance assessment
• Organize staff in variety of teams of appropriate structure for the smooth running of operations
• Give appropriate support, encouragement and advice to individuals for as long as necessary to achieve effective implementation

• Receive job order and instructions from reporting superior
• Escalate unresolved problems or complaints to relevant superior
• Understand work output requirements, targets, performance indicators and incentives
• Deliver quality work and report anticipated delays with reason
• Communicate maintenance and repair schedule to superior
• Receive feedback on work standards
• Document the completed work
• Display trust, support and respect to all colleagues and assist them with information and knowledge
• Achieve smooth overflow
• Identify the potential and existing conflicts with colleagues and resolve them
• Seek assistance from colleagues when required
• Pass on essential information to colleagues in a timely manner
• Behave responsibly and use polite language with colleagues
• Interact with colleagues from different functions to understand their nature of work
• Exhibit teamwork, multi tasking, cooperation, co-ordination and collaboration
• Identify any errors and help colleagues to rectify them

• Supervise fair and honest treatments to customers
• Enhance company’s brand value
• Identify customer expectations and Supervise they are met
• Readily accept and implement new ideas to improve customer satisfaction
• Communicate customer feedback to superior
• Offer promotions to improve product satisfaction
• Consult with senior on unscheduled customer requests

• Greet, welcome and address the customer appropriately
• Maintain pitch and tone of voice while speaking to customers
• Maintain high standards of practice and transparency in pricing
• Answer the telephone
• Communicate appropriately with the customer
• Dress professionally
• Maintain personal integrity and ethical behavior
• Maintain personal grooming and positive body language
• Demonstrate responsible and disciplined behavior
• Escalate grievances to appropriate authority

• Supervise so that the customer feels safe
• Understand procedures to be followed during terrorist attacks
• Know the facilities and services specific to gender and age
• Co -ordinate with team to meet these needs
• Educate customers about entertainment programs for children, basic safeguard procedures for senior citizens
• Arrange for transport and equipment as required by senior citizens
• Understand availability of medical facilities/doctor
• Understand women rights and company’s polices regarding them
• Know special facilities available for women colleagues and customers
• Inform about methods to Supervise safety and security of women
• Provide comfortable and safe environment for female customers
• Maintain compliant behaviour etiquette while dealing with women
• Treat women equally and avoid discrimination
• Supervise safety and security of female colleagues and customers at all levels

• Make sure new initiatives of Hotel are not leaked out especially key/signature menus and dishes
• Report IPR violations
• Comprehend copyright clause
• Protect infringement upon customer’s interests
• Define which aspect of customer information can be used
• Report any infringement

• Keep the workplace clean
• Identify waste and Supervise its disposal
• Supervise waste bins are cleared everyday
• Point out requirements for pest control
• Supervise work place has fresh air supply and sufficient lighting
• Supervise maintenance check of air conditioners and other mechanical equipment in the department
• Know safe and clean handling of linen, laundry and work area
• Supervise adequate supply of cleaning consumables
• Follow Hand wash, personal hygiene and dental hygiene procedure
• Understand cross contamination and how to prevent it
• Report on personal health issues
• Supervise procedures such as covering the mouth and turning away from people while coughing and sneezing
• Maintain availability of clean drinking wate
• Get appropriate vaccinations regularly
• Undergo preventive health check up and treat all illnesses promptly

• Understand various hazards in work areas and how to eliminate or minimize them
• Analyze the causes of accident at workplace and suggest measures to prevent them
• Take preventive measures and suggest methods to improve existing safety procedures
• Know correct emergency procedures
• Know the locations of fire extinguishers, fire emergency etc
• Stack items in an organized way to avoid accidents
• Handle materials, tools, chemicals etc safely
• Supervise safe techniques while moving furnitures and fixtures
• Understand guidelines to use electrical equipment
• Supervise floors are not slippery

• Know the typical Foreign/State language queries
• Learn keywords
• Practise short oral conversations in the language
• Listen to recorded sentences as spoken typically to understand diction
• Speak without hesitation in complete sentences
• Learn basic range of vocabulary and expression
• Improve language proficiency to “working knowledge” level