Chef De Partie

About The Role

• Assist the Chef de Cuisine and the Sous Chef in the Operation and to replace them in their absence.

• Supervises staff and ensures high levels of food preparation to deliver an excellent Guest and Member experience. A Chef de Partie would also be required to assist with food cost controls.
  Key Duties and Responsibilities

• Gives tasks to Demi Chefs and Commis Chefs and checks that they are carried out correctly.

• Maintains good employee relations and motivates colleagues.

• Checks the main information board regarding changes in any banquet or other information regarding the organization.

• Make sure the night is covered and pass all information on to the next shift.

• Ensures HACCP forms are completed and hygiene standard is maintained.

• Ensures all food preparation meets standards.

• Prepares and presents high-quality food.

• Keeps all working areas clean and tidy and ensures no cross-contamination.

• Prepares all mise-en-place for all relevant menus.

• Assists in positive outcomes from guest queries in a timely and efficient manner.

• Ensures food stuffs are of good quality and stored correctly.

• Contributes to controlling costs, improving gross profit margins, and other departmental and financial targets.

• Assists other departments wherever necessary and maintains good working relationships.

• Assists Head Chef/Sous Chef in training all staff in compliance with company procedures.

• Reports maintenance, hygiene, and hazard issues.

• Complies with hotel security, fire regulations, and all health and safety and food safety legislation.

• Assist and monitor Commis Level
  Experience & Educational Requirements

• 2-3 years in a similar role in a five-star hotel.

• Supervisory experience

• Positive attitude

• Good communication skills

• Ability to work under pressure

• Ability to work on own or in teams

• Ability to make decisions

• Ability to administer disciplinary action

• Good product knowledge

• Ability to produce checklists

• HACCP control knowledge

• Understanding Differences

• Drive for Results

• Organized and disciplined, dedicated and loyal (essential)
  Experience & Educational Requirements

• 2-3 years in a similar role in a five-star hotel.

• Supervisory experience

• Positive attitude

• Good communication skills

• Ability to work under pressure

• Ability to work on own or in teams

• Ability to make decisions

• Ability to administer disciplinary action

• Good product knowledge

• Ability to produce checklists

• HACCP control knowledge

• Understanding Differences

• Drive for Results

• Organized and disciplined, dedicated and loyal (essential)