Chef de Partie

Meet our HR Team from 8:00 to 16:30 from Monday to Friday at the Resort Contact us on 5748 6966/5858 9417 for more information.

JOB PURPOSE:

As a Chef De Partie (CDP), you will be responsible to support the Head and Sous Chef in a busy hotel Kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are rejected. You will also be required to ensure the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.

AREAS OF RESPONSIBILITIES:

-Take care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
-Follow the instructions and recommendations from the immediate superiors to complete the daily tasks.
-Coordinate daily tasks with the Sous-Chef.
-Supervise junior Chefs or Commis
-Estimate the daily production requirements and check the quality of raw and cooked food products to ensure that standards are met.
-Ensure that the production, preparation and presentation of food are of the highest quality at all times.
-Ensure highest levels of guest satisfaction, quality, operating and food costs on an on-going basis.
-Be knowledgeable of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
-Be fully aware of all menu items, their recipes, methods of production and presentation standards.
-Follow good preservation standards for the proper handling of all food products at the right temperature.
-Operate and maintain all Department equipment and reporting of malfunctioning.
-Ensure effective communication between staff by maintaining a secure and friendly working environment.
-Establish and maintain effective inter-Departmental working relationships.
-Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
-Personally responsible for hygiene, safety and correct use of equipment and utensils.
-Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
-Check periodically expiry dates and proper storage of food items in the section.
-Consult on a daily basis with the Sous Chef and Executive Chef on the daily requirements, functions and also about any last-minute events.
-Guide and train the subordinates on a daily basis to ensure high motivation and economical working environment.
-Set an example to others for personal hygiene and cleanliness on and off duty.
-Provide daily feedback collection and reporting of issues as they arise.
-Assess quality control and adhere to hotels service standards.
-You will be called to assist and support other Departments as and when required specially during crisis period.

ADMIN
Chef De Partie in accomplishing administrative tasks
-Responsible to maintain food logs.
-Attend the training being conducted and implement in daily operations and improve the quality of food.
-Make stock requisition.

TRAINING & DEVELOPMENT
Update job knowledge by participating in educational opportunities, reading professional publications, maintaining personal networks, and participating in professional organizations. Attend training seminars to master Kitchen Management techniques and procedures, and enhance supervisory skills.

CODE OF CONDUCT
Hygiene-To ensure that the Kitchen department is kept clean and well sanitized. All equipment for cleaning is kept from a clean source and that the level of hygiene during the performance of services is in a good and safe condition.
Professionalism-To increase knowledge, skills and competencies in the operation of cleaning, including giving equal treatment to every customer.
Honesty-To implement an honest service under any circumstances, from the interaction with customers.
Compliance-To comply with all guidelines, regulations and laws set forth by any related Government Agency and Local Authorities.
Environmental Care-To be committed to maintain a clean preparation, equipment, premises and environment for the purposes of fellow workers and customers health and to care towards the environment sanitation.

OBJECTIVE
Enhance Department and organization reputation by accepting ownership for accomplishing new and different requests; and exploring opportunities to add value to job accomplishments.
Orient and familiarize new personnel with hotel facilities and operating hours. Control all expenditures relating to production, including labour and all cleaning supplies & equipment.

MAINTENANCE / CLEANLINESS
1-Promptly escalate any maintenance issues to the concerned departments for further actions
2-Keep a neat & tidy grooming at all times.

SELF DEVELOPMENT
1-Be up to date with local / international news. Strong Leadership abilities and organizational skills, Entrepreneurial, out of the box thinking. Able to drive change and look for operational efficiencies / synergies across the network.

GUEST SATISFACTION
1-Provide a courteous, professional, efficient and flexible service at all times as Hotel requirements.

GROOMING
1-Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working.

HEALTH & SAFETY
1-Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; comply with legal regulations; secure revenues; develop and implement disaster plans; maintain security and sprinkler systems; and maintain parking lot and walkways.
2-To be well versed with our post COVID protocols
3-To be well versed with our basic HACCP guidelines
4-To be well versed with all first aid and fire safety protocols
5-Entirely flexible and adapting to rotate within the different subsections of the engineering Department or any other Department of the hotel as assigned. (ref Polyvalency)
6-Abide at all times with the hotel business and ethical values
7-Participate / support the team in CSR / Welfare activities as may be required.

SOCIAL MEDIA & PRODUCT KNOWLEDGE
1-Follow hotel pages on social media
2-Be up to date with hotel website and product offer.

QUALIFICATIONS & EXPERIENCE
1-Previous Hospitality and Catering industry experience working at a CDP. Chef level in a good-quality restaurant or 5 Star hotel.
2-At least 3 years experience cooking in a well-established restaurant or full-service hotel and/or minimum of 1 year in a supervisory role.
Basic computer skills and familiar with inventory systems
3-Current holder of a valid Certificate of Character / Food handler certificate / Covid-19 Vaccination record card
4-Enjoy working in a lively, fast-paced environment, lives by his hobbies and is passionate about his work.
5-Good knowledge of quantity food production. Has the ability to taste all foods to assure correct preparation of sausages, pates, terrines, marinades and meat-based stuffings.
6-Prioritise in Customer Focus.
7-Able to take on responsibilities.
8-Flexibility to work in any dining outlet is also necessary to assist as the business requires
9-Must be able to communicate in English and French language and a third language is an advantage.

Statements in this Description are intended to reflect, in general, the duties and responsibilities of the position, but are not to be interpreted as totally inclusive.