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Butcher Chef De Partie - Suez


Posted on November 13, 2019

5 - 6 years Egypt - Egypt

Any Graduation. Any Nationality

Opening 01

Job Description

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• Under the general guidance and supervision of the executive chef, and within the limits of established Movenpick policies, it assists in overseeing and directing of all aspects of the hot production.
• Trains subordinate staff on the proper use of machinery and equipment, and cleaning of it on a regular basis.
• Train and motivate all his subordinates on a regular basis.
• Establishes and maintains effective employee relations.
• Informs on a daily basis the direct supervisor on all relevant information on operational and personal matters, including information which does not require the executive chef s action.
• Checks function sheets and see to it that all food items for restaurants, banquets, and special functions are prepared on time and meet quality and quantity standards.
• Takes proper inventory of food items in his section.
• Prepares on daily basis food requisitions as assigned.
• Maintaining of cleanliness in all assigned areas, including refrigerators and freezers.
• Performs duties common to all supervisors and other duties as may be assigned.
• Controls cost by minimizing spoilage, waste, proper storage and exercising strict portion control.
• Supervises and participates in the preparation of assigned lunch and dinner buffets, special functions, banquets, and restaurant supply.
• Make a daily production list for his section.
• Ensure that Movenpick cost control policies and procedures are followed.
• Produce with his staff all products according to Movenpick recipes.
• Observes and tests all food being cooked samples all food before it is served.
• Attends training sessions.
• Reports any equipment on the section which needs repair or maintenance.
• Supervises the preparation of assigned food for the different subsections.
• Checks function sheets, daily menus, promotions and initiate requisition of foodstuffs based on functions, menus, and forecasts.
• Ensures freshness and suitability of products used by the section and that they are stored properly.
• Ensures smooth running of the section during direct supervisor absence.
job requirements
More than 5 years
Not Specified at least
Food Services/Restaurants/Catering Hospitality/Hotels

Hotels / Hospitality

Chefs / F&B / Housekeeping / Front Desk

Desired Candidate Profile

• Ability to supervises food production and allocate work effectively.
• Ability to maintain outstanding Hygiene conditions.
• Ability to control food stock effectively.
• Ability to recommend staff selection, provide training and report on the progress of performance.
• Ability to provide reference and ensure compliance with house rules by staff.
• Ability to maintain good relationships with staff and fellow workers (Teamwork).


Butcher Chef De Partie - Suez


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