Chef De Partie

Certainly. For a Main Kitchen Chef / Head Chef, I would recommend a formal Job Description & Daily Operational Responsibilities format that can be used for HR records, an appointment letter, or an internal SOP.

Job Description – Main Kitchen ChefPosition: Main Kitchen Chef / Head Chef

Department: Food & Beverage / Kitchen

Reporting To: General Manager / Management

Location: Samsara River Resort & Spa

• 1. Kitchen OperationsManage and supervise the complete day-to-day operations of the main kitchen.
• Ensure smooth and timely food production for breakfast, lunch, dinner, events, banquets, and special functions.
• Allocate daily duties and responsibilities to kitchen staff according to workload and operational requirements.
• Ensure proper coordination between kitchen, service, F&B, housekeeping, and other relevant departments.
• Monitor food preparation, cooking, presentation, portion size, and service standards.
• Ensure the kitchen remains organized and operational throughout the day.
• 2. Staff Management & CoordinationPrepare daily kitchen duty rosters and work schedules.
• Brief the kitchen team before each major meal/service.
• Monitor staff attendance, discipline, grooming, performance, and productivity.
• Train and guide kitchen staff on recipes, cooking methods, hygiene, safety, and SOPs.
• Coordinate with the F&B team regarding guest requirements, special requests, VIP meals, events, and changes in menu.
• Maintain effective communication between the kitchen and service team to avoid delays or service issues.
• 3. Menu Planning & PreparationPrepare and update menus in coordination with management and the F&B department.
• Plan daily menus based on occupancy, guest profile, events, seasonality, availability of ingredients, and budget.
• Develop standardized recipes and ensure consistency in taste and presentation.
• Introduce new dishes where required while maintaining operational feasibility and food cost control.
• Coordinate special menus for weddings, conferences, corporate groups, and other events.
• 4. Food Cost & Costing ControlPrepare recipe costing and monitor food cost on a regular basis.
• Ensure proper portion control and minimize overproduction and wastage.
• Monitor high-cost ingredients and maintain proper usage controls.
• Compare actual consumption with standard recipe requirements.
• Identify unnecessary wastage, leakage, or over-portioning and take corrective action.
• Coordinate with management/F&B for food cost targets and monthly reviews.
• 5. Inventory & Store ManagementCheck daily kitchen requirements and prepare indent/requisition accordingly.
• Coordinate with the store/purchase team for timely availability of raw materials.
• Monitor stock levels of vegetables, meat, poultry, dairy, dry stores, spices, and other kitchen supplies.
• Ensure FIFO/FEFO practices are followed.
• Check quality, quantity, freshness, and condition of received food items.
• Monitor expiry dates and prevent unnecessary stock accumulation.
• Maintain proper records of wastage, breakage, and consumption.
• Conduct regular physical stock verification in coordination with the concerned department.
• 6. Hygiene, Food Safety & Kitchen CleanlinessMaintain the highest standards of kitchen hygiene and food safety.
• Ensure all kitchen staff follow personal hygiene and grooming standards.
• Monitor cleaning and sanitization of workstations, equipment, utensils, refrigerators, freezers, and storage areas.
• Ensure proper food storage, labeling, dating, and temperature control.
• Prevent cross-contamination through proper segregation and handling of food.
• Conduct regular hygiene checks and immediately correct any deficiencies.
• Ensure pest-control and waste-management procedures are properly followed.
• 7. SOP ImplementationDevelop, implement, and regularly update kitchen SOPs.
• Ensure SOPs are followed for food receiving, storage, preparation, cooking, portioning, service, cleaning, and closing procedures.
• Train all kitchen staff on relevant SOPs.
• Monitor compliance and take corrective action where required.
• Maintain standardized recipes and preparation procedures for consistency.
• 8. Quality ControlPersonally check food quality, taste, temperature, presentation, and portion size before service.
• Ensure consistency across all meals and events.
• Take immediate corrective action in case of guest complaints or quality issues.
• Conduct regular tasting and quality checks with the kitchen team.
• Ensure only fresh and approved-quality ingredients are used.

9. Daily Reporting & DocumentationThe Chef should maintain/submit:

• Daily kitchen production plan
• Daily requisition/indent
• Menu plan
• Wastage report
• Food cost/consumption report
• Stock requirement report
• Event production sheet
• Kitchen cleaning checklist
• Temperature records, where applicable
• Staff duty/attendance records
• Maintenance/breakdown requirements
• Guest complaint and corrective-action records

Suggested Daily Chef RoutineMorning

1. Check kitchen cleanliness and staff grooming.
2. Check occupancy, arrivals, departures, and events.
3. Review breakfast requirements.
4. Check available stock and fresh supplies.
5. Conduct staff briefing.
6. Allocate duties.
7. Review lunch/event preparation.

Afternoon

1. Monitor lunch production and service.
2. Check quality and portion control.
3. Review evening menu and production requirements.
4. Prepare requisitions for the next day.
5. Check inventory and wastage.
6. Coordinate with F&B/service team regarding upcoming requirements.

Evening

1. Brief team for dinner/event service.
2. Personally monitor food quality and presentation.
3. Coordinate with F&B during service.
4. Check remaining stock and production.
5. Ensure proper storage of leftover/usable food as per SOP.
6. Ensure kitchen cleaning and closing procedures are completed.

End of Day

• Review consumption and wastage.
• Check next-day menu and preparation requirements.
• Confirm stock availability.
• Report shortages, maintenance issues, wastage, or operational concerns to management.
• Ensure the kitchen is properly cleaned, organized, and secured.

Key Performance Areas The Chef will be responsible for maintaining:

Food Quality | Food Cost | Hygiene | SOP Compliance | Inventory Control | Staff Discipline | Menu Planning | Wastage Control | Guest Satisfaction | Kitchen Productivity | Interdepartmental Coordination