Chef De Partie
Chef De Partie
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Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
Scope of Position:
- Having completed an apprenticeship and/or achieved trade recognition a Chef De Partie works as part of the kitchen team engaged in cooking baking pastry cooking or butchering duties.
- This position involves food preparation and presentation with flair for breakfast lunch and dinner for A la Carte room service functions and buffet service.
- Maintains a clean and hygienic work environment whilst ensuring a product of high quality and presentation standards.
- Demonstrates commitment to customer service for internal and external customers.
Specific duties responsibilities & Key performance areas
Responsibilities:
- Prepare and present menu items showing variety and flair within the cost margins specified by the hotel.
- Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.
- Order necessary foods according to proposed business demands. Consult with Executive Sous Chef/Head Chef/Executive Chef for guidance and authorisation of order.
- Liaise with Restaurant employees regarding the availability of menu items additions to the menu and any relevant changes.
- Work with and coordinate the work of apprentices in the preparation and production of food as required.
- Prepare and ensures availability of mis en place as required.
- Support/Coach/Lead & Motivate kitchen colleagues
- Actively share ideas opinions & suggestions in daily shift briefings
- Ensure storeroom requisitions are accurate to minimize repeat visits
- Ensure all kitchen colleagues are aware of standards & expectations
- Promote Health and Safety at all times ensuring proper hygiene as per municipality requirements local regulations and brand standards
- Ensure all grooming spot check and temperature control sheets are filled as required
- Maintain cleanliness and proper rotation of product in all chillers
- Minimize wastage/ spoilage
- Maintain consistent on the job training sessions for culinary colleagues
- Liaison daily with Outlet Chefs to keep open lines of communication & guest feedback
- Strives to maintain & improve all food preparations & presentations
- Strives to improve TrustYou results for Food Quality
- Act as an extension of kitchen managers to communicate food consistency & quality
- Assign and follow up tasks as dictated by business volumes
- Performs any other reasonable duties as required by the department head.
- Keep all working areas clean and tidy. Ensure all equipment is maintained serviced and cleaned. Report any problems to the Executive Chef.
- Assist and liaise with chef on duty as required.
Qualifications :
- Has worked in a 5 Star Hotel or luxury brand Hotel for a minimum of 1 year.
- Culinary School and/or Hospitality diploma would be an advantage
- Food Hygiene and Safety trained
- Strong communication skills
- Enthusiastic and with outgoing personality who is very guest driven
- Ability to work in a fast paced environment
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
