Chef De Partie

What you will be doing:

Reporting to the Sous Chef responsibilities and essential job functions include but are not limited to the following:
- Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues
- Ensure the consistency in the preparation of all food items for a la carte and/ or buffet menus according to hotel recipes and standards
- Actively share ideas, opinions and suggestions in daily shift briefings
- Ensure all kitchen colleagues are aware of standards and expectations
- Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback
- Continually strive to improve food preparation and presentations
- Maintain proper rotation of product in all chillers 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
- Follow all safety and sanitation policies when handling food and beverage
- Other duties as assigned

Requirements

Your experience and skills include:
- Previous experience in the Culinary field required
- Diploma Certification in a Culinary discipline an asset
- Computer literate in Microsoft Window applications an asset
- Strong interpersonal and problem solving abilities
- Highly responsible & reliable
- Ability to work well under pressure in a fast paced environment
- Ability to work cohesively as part of a team
- Ability to focus attention on guest needs, remaining calm and courteous at all times