Chef De Partie

About The Role

• Assist the Chef de Cuisine and the Sous Chef in the Operation and to replace them in their absence. • Supervises staff and ensures high levels of food preparation to deliver an excellent Guest and Member experience. A Chef de Partie would also be required to assist with food cost controls.

Key Duties and Responsibilities

• Gives tasks to Demi Chefs and Commis Chefs and checks that they are carried out correctly. • Maintains good employee relations and motivates colleagues. • Checks the main information board regarding changes in any banquet or other information regarding the organization. • Make sure the night is covered and pass all information on to the next shift. • Ensures HACCP forms are completed and hygiene standard is maintained. • Ensures all food preparation meets standards. • Prepares and presents high-quality food. • Keeps all working areas clean and tidy and ensures no cross-contamination. • Prepares all mise-en-place for all relevant menus. • Assists in positive outcomes from guest queries in a timely and efficient manner. • Ensures food stuffs are of good quality and stored correctly. • Contributes to controlling costs, improving gross profit margins, and other departmental and financial targets. • Assists other departments wherever necessary and maintains good working relationships. • Assists Head Chef/Sous Chef in training all staff in compliance with company procedures. • Reports maintenance, hygiene, and hazard issues. • Complies with hotel security, fire regulations, and all health and safety and food safety legislation. • Assist and monitor Commis Level

Experience & Educational Requirements

• 2-3 years in a similar role in a five-star hotel. • Supervisory experience • Positive attitude • Good communication skills • Ability to work under pressure • Ability to work on own or in teams • Ability to make decisions • Ability to administer disciplinary action • Good product knowledge • Ability to produce checklists • HACCP control knowledge • Understanding Differences • Drive for Results • Organized and disciplined, dedicated and loyal (essential)

About The Role

• Assist the Chef de Cuisine and the Sous Chef in the Operation and to replace them in their absence. • Supervises staff and ensures high levels of food preparation to deliver an excellent Guest and Member experience. A Chef de Partie would also be required to assist with food cost controls.

Key Duties and Responsibilities

• Gives tasks to Demi Chefs and Commis Chefs and checks that they are carried out correctly. • Maintains good employee relations and motivates colleagues. • Checks the main information board regarding changes in any banquet or other information regarding the organization. • Make sure the night is covered and pass all information on to the next shift. • Ensures HACCP forms are completed and hygiene standard is maintained. • Ensures all food preparation meets standards. • Prepares and presents high-quality food. • Keeps all working areas clean and tidy and ensures no cross-contamination. • Prepares all mise-en-place for all relevant menus. • Assists in positive outcomes from guest queries in a timely and efficient manner. • Ensures food stuffs are of good quality and stored correctly. • Contributes to controlling costs, improving gross profit margins, and other departmental and financial targets. • Assists other departments wherever necessary and maintains good working relationships. • Assists Head Chef/Sous Chef in training all staff in compliance with company procedures. • Reports maintenance, hygiene, and hazard issues. • Complies with hotel security, fire regulations, and all health and safety and food safety legislation. • Assist and monitor Commis Level

Experience & Educational Requirements

• 2-3 years in a similar role in a five-star hotel. • Supervisory experience • Positive attitude • Good communication skills • Ability to work under pressure • Ability to work on own or in teams • Ability to make decisions • Ability to administer disciplinary action • Good product knowledge • Ability to produce checklists • HACCP control knowledge • Understanding Differences • Drive for Results • Organized and disciplined, dedicated and loyal (essential)