Chef De Partie – Lounge

Catrion Group; Riyadh; On-site; SAR 48,000 - 120,000; Full time

Job summary

A prominent catering company is seeking a dedicated professional to oversee food presentation and maintain high standards of cleanliness and service at the lounge. The ideal candidate will have excellent communication skills and knowledge of international cuisine. Responsibilities include supervising staff, ensuring food quality, and participating in training sessions. This position is essential for providing exceptional customer experiences in a fast-paced environment.

Responsibilities

• Responsible for food presentation and cleanliness at the lounge.
• Implement directives from managers and supervise staff.
• Ensure high quality of service and food presentation.
• Monitor temperatures and food quality before serving.
• Participate in food tasting and training activities.

Skills

Knowledge on Duties and Responsibility of the position

Good communication skills, both written and verbal

Knowledge in international cuisine

Job description

Job Purpose Statement:

• Responsible in taking care and displaying all the foods at the lounge according to the approved menu manual standard.
• To ensure smooth and efficient daily operation activities in areas of responsibilities.
• To ensure the Food Display are in excellent condition with exceptional garnishes/designed as per the Food timings

Roles & Responsibility:

1. Implement all instructions & directives coming from Manager, Asst. Manager Supervisor, Captain Waiter and ensure that all staff follows.
2. Supervise and participate in the daily movement.
3. Always enhance the company image by giving above-standard quality of service to all our valued customers.
4. Must always apply and practice the SLA Golden Rules.
5. Ensure submittal of Lounge Daily Food & Facility Temperature Reports, Dump Report and shift end report to Admin Office.
6. Always ensure high quality of food service and presentation.
7. Participate in maximizing profitability of the department and achieve the set target plan.
8. Must check the quantity and quality of all food delivered. Any discrepancy must be reported, return and replace immediately.
9. Must arrange and follow the first-in first-out (FIFO) policy.
10. Responsible in displaying all food items as per the category based on approved menu.
11. Responsible in ordering correct food quantity forecast to the kitchen through email.
12. Responsible in keeping the food counter clean, guide the waiter at the lounge.
13. Must monitor the temperatures of the food products and make sure that they are presented at right temperature.
14. Must follow the approved food service timing, standard food temperature / date marking, display & set-up presentation.
15. Must attend whenever the passenger needs assistance and knowledge with any of the food displayed.
16. Ensure cleanliness at all areas of responsibility.
17. Attend morning briefing with the Supervisor at the lounge.
18. To act and perform any other related duties assigned by Regional Manager and Central Lounge Office.
19. To have a realistic food ordering forecast based on weekly flight schedule, peak and off-peak hours and holidays.
20. To encourage staff in helping the department in saving expenses.
21. To report any malfunctioning of lounge equipment for immediate repair.
22. To always minimize the food wastage.
23. Responsible for monitoring lounge food stocks and back-up.
24. Always ensure 100% hygiene results.
25. To participate in food tasting and to have kitchen visit along with superiors.
26. Promote standard of hygiene, safety and sanitation of the respective areas.
27. Ensure to follow personal hygiene standard.
28. Ensure full compliance of hygiene, quality and temperature control for all food items in line with Quality Assurance.
29. Ensure that all products received from kitchen and main stores are as per the department food menu guide for both lounge & delayed flight.
30. Ensure complete checking of actual quantity and quality of all food items before accepting.
31. Ensure complete checking of food shelf life / expiration date before accepting.
32. To monitor staff performance, career growth, skills, attitude, work difficulties, strength and weakness evaluation and recommendations within the area of responsibility.
33. To participate in team department building activity, gatherings, party and meeting with all staff.
34. Train subordinates to do their own work well. Analyze their strength and weakness and help to develop them accordingly.
35. To attend any related training course within the department as required.
36. Communicate with subordinates verbally in writing to keep them informed on activities training recommendations.
37. Encourage participation and create effort by maintaining a constructive attitude toward suggestion.
38. Must possess good knowledge of menu and special ingredients used in it.
39. Must attend internal actual training whenever it is possible.
40. Keep self-updated on all developments within the company.
41. Suggest procedures or policy for the improvement to increase the efficiency of all section area.
42. Perform other job-related duties as assigned.
43. Perform other duties related to the job and/or the operation of the company, in accordance with the regulations of the Saudi Labor of Law. Adherence to Cybersecurity policies and procedures.
44. Dealing with data and information according to their level of classification.
45. Avoid violating the rights of any person or company protected by copyrights, patents, or any other intellectual property, or similar laws or regulations.
46. Compliance with Cybersecurity requirements related to the protection of user devices, Internet, software, systems, and Email requirements.
47. Adhere to the acceptable use policy and Using SACC information and technical assets only for business purposes.
48. Obtaining the required permit from the security department or the owner of the authority in SACC before hosting visitors in the company's specific sensitive sites.
49. Reporting Cybersecurity incidents.

Skills

• Knowledge on Duties and Responsibility of the position
• Good in communication skills, both written and verbal
• Knowledge in international cuisine is an advantage