Chef de Partie (Culinary Arts Instructor)

JOB DESCRIPTION – 1: MANAGEMENT AND PROFESSIONAL JOBS

JOB TITLE:  Chef de Partie (Culinary Arts Instructor)

DEPARTMENT:  Academic Studies

DIVISION: Hospitality & Culinary Arts

SECTION/UNIT

Kitchen, Cafeteria & Zenaida Cafe

TITLE OF IMMEDIATE SUPERVISOR

Senior Lecturer/Administrator: Hospitality  and Culinary Arts

1. 1.             MANDATE

Manage and utilize the kitchen and dining room of the Hospitality Institute in accordance with the highest health and safety standards, for the education and skills training of students and other trainees enrolled in the Division’s food and beverage courses, seminars and workshops.

Develop and operate Zenaida Café as a for profit restaurant, bar and catering venture, as well as a practical food and beverage teaching unit.

Train Hospitality Studies students in the knowledge and skills of food and beverage operations, in accordance with the Division’s food and beverage curricula and courses. 

2.     KEY FUNCTIONS

1. Direct, control and manage the Hospitality Division’s food preparation and food service areas.

2. Oversee the maintenance of the kitchen and cafeteria facilities and ensure that they are kept clean and in a good working condition at all times.

3. Ensure that the highest globally accepted health and safety standards are put

into practice in operating the kitchen and cafeteria.

4. Manage Zenaida Café as a profit making restaurant and catering business of the ACC.

5. Teach and train Hospitality students and other trainees in culinary and beverage arts and skills.    

       6.   Advise and counsel students in relation to available programmes.

3.     KEY DUTIES

1. Control, manage and maintain the Hospitality Institute’s food preparation and food service areas.

       2.    Prepare all bills for catering jobs provided to customers of Zenaida Café.

       3.    Teach designated food and beverage courses and other approved courses,    

               workshops and seminars as assigned by the Senior Lecturer/Administrator: 

               Hospitality and Culinary Arts.

       4.    Supervise all Zenaida Café kitchen and other staff employed in restaurant and bar

               and catering operations. 

       5.    Prepare lesson plans and classroom work and deliver the same to students.

       6.    Prepare mise-en-place as required for current service and as advance preparation.

       7.    Organise and manage the catering operations of Zenaida Café.

       8.    Consult with catering customers and agree on their catering requirements.

       9.    Organise all purchasing for catering and food preparation classes.

     10.    Prepare quotations for catering clients on request.

     11.     Plan and execute catering for College events and social functions.

     12.     Assess and test students and to this end prepare, administer, and grade written  

               and practical assignments and tests, monitor students’ progress, prepare and   

               submit assessment reports.

     13.    Plan and execute advertising, marketing and sales programmes for Zenaida Café.

     14.    Communicate with and make recommendations to the Senior Lecturer/

              Administrator: Hospitality and Culinary Arts on the expenditure estimates

              for the kitchen and cafeteria for teaching purposes, as well as the revenue and

              expenditure estimates for the operations of Zenaida Café.

     15.    Implement and maintain the highest globally accepted standards and best   

              practices in food hygiene, sanitation and safety and teach these standards to   

              hospitality students.

     16.   Prepare menus and other schedules for food production.

     17.   Coordinate the organisation of the food and beverage service operations in the   

             Institute.

     18.   Participate in the preparation of course content for short term and other  

             hospitality programmes internally developed by the ACC.

     19.   Train students in the delivery of quick, efficient, courteous service in the 

             cafeteria/bar in accordance with approved standards.

     20.  Monitor and work with food and beverage tutors to ensure that cooking practices   

             are in accordance with theoretical training.

    21.   Supervise students as required.

    22.   Facilitate and assist lecturers in delivering food and beverage instruction as   

             necessary.

    23.   Ensure the safety and security of consumables.

    24.   Maintain the list of inventory of kitchen equipment and supplies.

    25.   Facilitate the use of the kitchen and other food and beverage areas by tutors,  

             ensuring that they have access to the facilities for evening classes.

    26.   Plan and organise programmes designed to introduce school age youth to the field

             of food and beverage careers.

    27.   Prepare and set up the conference room for conferences and seminars.

    28.   Promote and teach students to use social skills and team work to improve their   

             performance.

    29.   Prepare students for local, regional and international food competitions, exhibitions,                       

             and festivals.

    30.   Keep up to date with industrial trends and practices.

    31.   Perform any other duties as may be required by the job function.

4.     KEY RELATIONSHIPS

1)    Senior Lecturer/Administrator: Hospitality and Culinary Arts

2)    ACC hospitality students

3)    Zenaida Café’s catering customers

4)    Hospitality Studies lecturers/tutors

5)    Food and beverage suppliers

6)    Zenaida Café staff

7)    Finance Department staff

5.     KEY AUTHORITIES

Authorised to:

• Instruct and train students in food and beverage courses.
• Manage and operate Zenaida Café as a for profit venture, particularly its catering services.
• Control and ensure the safety and security of the kitchen and cafeteria and their inventory.
• Arrange and oversee all purchasing for practical instruction and Zenaida Café operations.

6.     KEY REPORTS

1.    Schemes of work and lesson plans

2.    Student assessments reports

3.    Annual inventory reports of the kitchen and cafeteria

4.    Annual report and accounts of Zenaida Cafe   

5.    Business plan and budget for Zenaida Café

6.    Curriculum content for courses

7.     Revenue generated by Zenaida Café

7.     PERFORMANCE PARAMETERS

• Student performance in examinations and other assessment mechanisms
• Volume of business and profitability of Zenaida Café
• Condition of the kitchen and cafeteria and safety and security of stock and inventory
• Degree of satisfaction of hospitality students and workshop and seminar participants
• Number of customers and degree of satisfaction – cafeteria and catering customers

8.     SCOPE OF THE JOB

The job requires the incumbent to teach food and beverage courses, workshops and seminars to hospitality services students and others; manage and operate Zenaida Café as a profit making business unit of the ACC; control and organize the use of the kitchen and cafeteria as a teaching facility and as a commercial restaurant.

9.     PERSONAL QUALIFICATIONS

The Chef-de-Partie (Culinary Arts Instructor) should be a skilled organizer, trained and competent in restaurant and catering operations.  The office holder should be highly motivated and hardworking; highly skilled and professional in food and beverage production and culinary operations; innovative and entrepreneurial.  The incumbent also should be competent in written and oral communication, and possess basic skills in the use of online and computerized restaurant financial information systems and software.  Demonstrated ability in the delivery of exceptional customer service. Knowledge and skills  in sales and marketing would be an asset.

The desired knowledge, skills and abilities are normally obtained with the acquisition of a bachelor’s degree in hotel and restaurant management, together with basic teacher training and at least four years experience of which two should be in the hospitality services industry and two in a similar or related job. 

This document is intended to reflect those factors considered necessary to describe the principal functions of a job and should not be construed as a detailed description of all work requirements that may be inherent in the job.