Senior Chef De Partie
Senior Chef De Partie
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Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
Reporting to the Sous Chef responsibilities and essential job functions include but are not limited to the following:
- Prepare all food items for a la carte and buffet menus according to hotel recipes and standards
- Communicate expectations and standards to kitchen colleagues
- Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
- Continually strive to improve food preparation and presentation
- Maintain proper rotation of product to minimize wastage/spoilage
- Have full knowledge of all menu items daily features and promotions
- Ensure the cleanliness and maintenance of all work areas utensils and equipment
- Follow kitchen policies procedures and service standards
- Maintain a safe and sanitary work environment
- Train and develop kitchen employees
- Assume supervisory responsibilities in the absence of the Sous Chef/Executive Chef
- Assist with Managing the daily planning directing preparation production and presentation of food at the highest quality standards for operating restaurant line
- Assist in the creation effective costing and implementation of menus
- Assist with managing proper handling and effective tracking of food ensuring quality and consistency in the production preparation and presentation of all food items
- Assist with supervising and inspecting incoming product all refrigeration and dry storage for proper handling and rotation
- Maintain current knowledge of guest feedback; constantly seek opportunities to follow up on their experience
- Maintain and enhance the food products maintain full knowledge of all menu items daily features and promotions
- Communicate effectively with the rest of the team and thrive for guest feedback
- Deliver Leading Quality Assurance Standards for your position
- Other duties as assigned
Qualifications :
Your experience and skills include:
- An accredited Culinary Diploma and/or culinary certification (Red Seal certificate Journeymans papers or international equivalent) is strongly preferred
- Four 4 years experience of general culinary pastry baking or butchery in at a luxury hotel/resort environment is required
- Relevant experience working in all areas of high volume luxury hotel/resort environment is required
- A minimum of one 1 year international experience is strongly preferred
- Experience in North American cuisine is essential (preferably in Southern/BBQ) with strong knowledge of smoker & grille is an asset
- Must have a high level of creativity interpersonal and communication skills (verbal and written fluent in English) are required
- Coach train and mentor junior chefs
- Must work well in stressful high pressure situations maintaining composure and objectivity.
- Proven ability to work cohesively as part of a team in a multicultural diverse environment
- Computer literacy in MS Office applications is preferred
- Strong work ethic highly responsible reliable and the ability to work shifts extended hours including evenings weekends and public holidays is required
Additional Information :
Schedules: Irregular hours including nights weekends and public holidays apply to this position
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract recruit and promote diverse talent.
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
