Chef de Partie - Bakery

About the Job:

• To assist colleagues, in supporting culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust.

• To train, develop the Culinary colleagues, according to the monthly training plan, comment cards, hygiene reports andany other highlighted areas for fine tuning/development that would benefit the department.

• The provide performance feedback and discuss any areas for fine tuning/development – and highlight areas of strength to colleagues in the absence of the Chef de Cuisine.

• To report accidents and sickness in the log Book and to report any such incidents immediately to the Chef de Cuisine, with clear and concise updates if required.

• Attends meetings and briefings as information to related teams.

• To inform and keep the Chef de Cuisine up-to-date on challenges and irregularities and recommend courses of action.

• To respond to change positively, in the departmental function as dictated by the industry, company or hotel.

• Interacts with colleagues of other departments within areas of responsibility and develops solid working relationships with them.

• To assume full responsibility in the absence ofthe Sous Chef, Chef de Cuisine.

• To have a complete understanding of, and adhere to the company’s policy on Safety Procedures and Practices.

• To have a complete understanding of, and adhere to the company’s policy relating to Food hygiene and Safe Food Handling practices.

• To have a complete understanding of, and adhereto the culinary standards relating to recipes, preparation methods andplating standards in your outlets.

• To assist the storeroom Receiving Clerk in reviewing the quality of goods received.

• To perform daily storeroom inspections of all walk-in refrigerators, reach ins to ensure that proper rotation of food is adhered to.

• Ensures that all the required food transfers are completed to the appropriate outlet/department.

• To assist in the development of a safe and cleanworking environment.

• To verify that all scheduled staff is present and signed-in.

• To assume a professional interest & responsibility for the quality of food prepared in the employee dining room, and assistance for the team if required.

• To develop “Chef’s Creations" which meet the needs of the target market and are in line with the operating concept for the restaurants-hotel, and will assist with the development of Personal Culinary Style.

About you:

The ideal candidate for this position will have the following experience and qualifications.

•Should have5 years minimum experience in Culinaryin a five-star hotel.

•Must be mature, passionate, committed, flexible and a team player to all positions.

•Must have good communication skills.

•Must perform and delegate tasks to a multicultural team and to ensure a superior production and presentation of high quality.

•Must have culinary certificate and accredited education requirement.

•Work in a multicultural environment.

•Knowledge of HACCP as well as general health & safety in the workplace.