Demi Chef de Partie In Room Dining

Roles and responsibilities

Oversee the preparation of meals, ensuring timely service and adherence to quality standards
Monitor the presentation and taste of dishes while customizing menus to meet guests' preferences and dietary needs
Manage inventory and control costs while leading and training kitchen staff to maintain a clean and organized environment
Collaborate with room service staff to ensure smooth communication and high guest satisfaction
Kitchen Operations and Supervision

Oversee Food Preparation: Ensure the kitchen team prepares all in-room dining orders to meet the hotel’s standards of quality, consistency, and presentation.
Coordinate Kitchen Workflow: Supervise and manage the kitchen team to ensure the efficient operation of the in-room dining kitchen, especially during busy service periods.
Quality Control: Ensure every dish leaving the kitchen is of high quality and is presented to the standard set by the hotel, including taste, temperature, and visual appeal.
Menu Execution and Innovation

Follow and Execute Menu Items: Implement and follow the in-room dining menu, ensuring that all dishes are prepared as per the specifications outlined.
Customize for Special Requests: Accommodate guest dietary preferences, allergies, or special requests, ensuring that their needs are met while maintaining food quality.
Assist with Menu Development: Collaborate with the Executive Chef in developing seasonal or special menus for in-room dining, incorporating guest preferences and hotel trends.
Team Leadership and Training

Manage Kitchen Staff: Supervise and manage a team of cooks and kitchen staff dedicated to in-room dining services, ensuring they maintain high standards.
Staff Training: Train kitchen staff on the proper handling of food, safety procedures, menu items, and equipment to ensure a safe and efficient work environment.
Provide Guidance and Support: Motivate, guide, and offer constructive feedback to the kitchen team to improve their performance and morale.

Desired candidate profile

Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards
Preferably with experience in luxury international brands
Qualification in Kitchen Production or Management will be an advantage
Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential
Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.
Culinary Expertise: Advanced knowledge of cooking techniques, ingredients, presentation, and food preparation methods across various cuisines.
Time Management: Ability to work efficiently in a fast-paced environment, managing multiple tasks and priorities at once.
Leadership Skills: Strong leadership qualities, including the ability to motivate and manage kitchen staff to achieve operational goals.
Attention to Detail: High level of attention to detail to ensure food quality, presentation, and guest satisfaction are maintained.
Problem-Solving Ability: Ability to resolve issues related to food quality, kitchen operations, and guest service in a calm and efficient manner.
Communication Skills: Strong verbal and written communication skills for coordinating with kitchen staff, service teams, and other departments.
Customer Focused: A passion for providing excellent customer service and ensuring that guests' in-room dining experiences are exceptional.