Job Overview:
A Chef de Partie prepares and cooks according to standard procedures, recipes, photographs and given instructions, assisting the Sous Chef in training team members. The role participates in product development and ensures the smooth operation of the kitchen.
What you’ll do:
As Chef de Partie, you will be responsible for performing the following tasks to the highest standards:
- Work for off-site events when tasked.
- Prepare menus as requested.
- Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.
- Maintain all HACCP aspects within the hotel operation.
- Knowledgeable of hotel’s occupancy, events, forecasts and achievements.
- Check that the quality of food prepared by team members meet the required standard and make the necessary adjustments.
- Coordinate, organize and participate in all production pertaining to the kitchen.
- Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures.
- Monitor food quality and quantity to ensure the most economical usage of ingredients.
- Work seamlessly with recipes, standards and plating guides.
- Use all equipment, tools and machines appropriately.
- Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation.
- Maintain cleanliness and hygiene according to safe and sound procedures as well as established FSMS standards.
- Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
- Maintain at all times a professional and positive attitude towards team members and supervisors.
- Complete tasks and jobs outside of the kitchen area when requested.
- Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
- Assist in inventory taking.
- Plan, prepare and implement high quality food and beverage products, and set-ups in all areas and in the restaurants.
What you’ll have:
- Possess good leadership and training skills.
- Work well in stressful situations, remain calm under pressure and able to solve problems.
- Familiar with a variety of cooked food processing, storing and receiving standards.
- Must have a variety of seafood and meat processing techniques.
- Possess a valid health certificate.
- Knowledgeable of Western cuisine to carry out the duties and responsibilities for the position in an efficient and productive manner.
- Working experience in similar capacity with international chain hotels is preferred.
- Able to set priorities and complete tasks in a timely manner.
- High school graduate.
- Proficient with a variety of steaming, baking and soup cooking techniques.
- Able to work with and consume all products and ingredients.
- Knowledgeable in HACCP.
- Able to work in a moist, hot and sometimes loud environment.
- Good command in verbal and written English to meet business needs, preferred.
- At least 3 years working experience in a 5-star category hotel or individual restaurant with high standards.
- Minimum of 1 year as Demi Chef de Partie or equivalent position in an international brand hotel.
- Technical education in hospitality or culinary school preferred.