REQ11514 Chef De Partie (Open Date: 26/07/2024)

POSITION SUMMARY:

The Chef de Partie is accountable for ensuring the daily operation of an assigned area runs smoothly and effectively in accordance with departmental set service standards and meeting guest expectations at all times.

PRIMARY RESPONSIBILITIES: 

Remains responsible to assist the Sous Chef or Chef de Cuisine in supervising culinary operations of a specific kitchen or outlet.Maintains clear communications with the Sous Chef or Chef de Cuisine, including all relative internal communications, and relays all guest comments both positive and negative.Supervises the kitchen team and produces consistently high quality food production and presentation, always meets agreed standards.Ensures a positive & professional working environment throughout the kitchens and influences culinary members through demonstrating technical skills, shares knowledge and upholds all culinary & hotel standards.Trains and develops junior kitchen staff to operate to the required standards as established by the Hotel and Chef’s Office.Ensures that agreed food hygiene, licensing and safety standards are communicated, upheld or surpassed, at all times.Ensures the effective Inter kitchen and inter departmental communications are conducted in professional mannerEnsures kitchen is set up and closed according to Standard Operating Procedures, including correct storage of all foods and meeting HACCP Standards.Assists the Sous Chef or Chef de Cuisine in implementing and executing of activities, promotions, menu implementations according to the annual plans.Assists Sous Chef or Chef de Cuisine in all menu implementations in a timely manner with necessary plating guides, recipes, food pictures and costing completed prior to implementation.Handles customer comments and complaints and takes swift corrective action to resolve issues to the customer’s satisfaction.Understands and Participates in managing kitchen’s food cost as well as kitchen operating supplies, and kitchen energy costs.Assists the Sous Chef or Chef de Cuisine in the preparation and controls of daily and weekly market lists.Ensures consistent quality of all food stuffs purchased, monitors quality at receiving point, ensures value of purchases matching to correct food costs.Strives to reduce energy consumption through awareness.Monitors Kitchen maintenance and reports any defects of operating equipment to Sous Chef or Chef de Cuisine.Reports accidents, injuries and unsafe work conditions to direct supervisors.Works closely with standard recipes and plates presentation in order to maintain standards of quality in production and presentation.Applies culinary skills to prepare meals, with flavour, ingredients, temperature, presentations and quality consistent with standards and guest expectations.Concentrates on repetitive business/customers by implementing special promotions, food activities, and cultural information.Dates and stores food, sanitizes equipment and takes other measures to ensure integrity and quality of food product.Controls breakage, spoilage and cost items.Uses equipment skillfully by following correct safe procedures e.g knives machines.Makes appropriate adjustments in solving problems.Attends meetings as required, maintains all records as needed and shares relevant messages to other colleagues.Shares thoughts and rationale as appropriate to give clear understanding for action taken.Abides to all rules, regulations, policies and procedures of the hotel.Maintains positive relations with other staff and departments.Remains capable to perform repetitious duties.Recommends and/or executes management policies to hire, transfer, suspend, layoff, recall, discharge, re-assign, or discipline employees.Performs other reasonable job duties as assigned by direct supervisors from time to time.

QUALIFICATIONS:

Experience

3 - 5 years working experience with minimum 2 years in Commis 3 position.

Education

High School diploma or equivalent professional training.

Skills/Competencies

Follow the correct safe manual handling and lifting techniques. Ability to read and communicate in English. Computer literate in Microsoft Office software (e.g PowerPoint, outlook) Knowledgeable in SWS system.

Other Attributes

Must be able to work indoors and be exposed to various environments such as, but not limited to noise, dust and cooking fumes.Ability to move, life, carry, push, pull and place objects by weighing less than or equal to 11 kg on frequent basis without assistance.Ability to move life, carry, push, pull and place objects by following the correct safe manual handling and lifting techniques with the assistance of a 4 wheel trolley.Ability to stand and / or walk for an extended period of time during the shift.Ability to work on flexible shift including overnight, weekends and holiday on rotation basis.