Chef de Partie

Operations and Product Quality

• Ensure standards of presentation and preparation of food items meet hotel & brand standards.
• Ensure mise en place is carried out in your allocated area of work to meet forecasted demand.
• Maintain portion control guidelines in order to ensure the profitability of kitchen is maintained.
• Record temperature checks on food and in storage areas as directed to ensure statutory requirements are met and report any variances are rectified immediately.
• Assists Sous Chef with all kitchen operations and preparation.
• Prepares and cooks foods of all types either on a regular basis or for special guests or functions.
• Assists in determining how food should be presented and creates decorative food displays.
• Assist with quality control and menu planning where appropriate.

• Report all damage hazards and wear and tear occurring within your areas of work.
• Assist with various cleaning duties as required.
• Assist with the ordering of food materials as required following company procedures.
• Maintains purchasing receiving and food storage standards.
• Ensures compliance with food handling and sanitation standards.
• Performs all duties of kitchen managers and employees as necessary.
• Recognizes superior quality products presentations and flavor.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Operates and maintains all department equipment and reports malfunctions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Provides services that are above and beyond for customer satisfaction and retention.

• Manages day-to-day operations ensuring the quality standards and meeting the expectations of the customers on a daily basis.
• Sets a positive example for guest relations.
• Empowers employees to provide excellent customer service.
• Interacts with guests to obtain feedback on product quality and service levels.
• Handles guest problems and complaints.
• Follow proper food handling/holding procedures to include the maintenance of the HAACP temperature thresholds of all food products.
• Communicate food cost percentage to the team and ensure compliance.

Departmental Leadership with the Sous Chef

• Ensure that that Kitchen professionals are fully aware of hotel F&B strategy and that their products meet these requirements
• Direct and coordinate the daily activities of all the hotels kitchens.
• Coach and guide new members of the team putting in place proper orientation training and ongoing training and development for team members. 
• Identifies the developmental needs of others and coaching mentoring or otherwise helping others to improve their knowledge or skills.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Utilizes interpersonal and communication skills to lead influence and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust respect and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviours.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open collaborative relationships with employees and ensures employees do the same within the team.
• Communicates performance expectations in accordance with job descriptions for each position.
• Recognizes success performance and produces desired results.
• Improves service by communicating and assisting individuals to understand guest needs providing guidance feedback and individual coaching when needed.
• Participates in the employee performance appraisal process providing feedback as needed.
• Brings issues to the attention of the department manager and People and Culture as necessary.
• Achieves and exceeds goals including performance goals budget goals team goals etc.
• Develops specific goals and plans to prioritize organize and accomplish your work.
• Trains employees in safety procedures
• Complete daily food safety and hygiene audit to ensure compliance.
• Conduct daily briefing sessions and 15 minutes minor bytes to ensure compliance with food safety and hygiene standards.
• Schedule and assist team members to complete their online training as well as classroom training as per training calendars.
• Complete 2-hour credit courses a month.
• Communicate food cost percentage to the team and ensure compliance.
• Health Hygiene & Safety
• Maintain the highest standards of Food Hygiene and adherence with all Health and Safety standards.
• Report and take appropriate action to correct any health or safety hazard.
• Liaise with Engineering regarding maintenance and repairs of equipment.
• Check and ensure the proper storage of raw and processed food items including the condition of food in freezers.
• Instruct staff on all emergency measures in case of accident and have a first aid kit available and stocked in the kitchens in collaboration with hotels clinic
• Ensure all work areas in the kitchen are kept tidy and clean.

Qualifications :

• Certificate in Food Principles and Cooking /Culinary Arts. Diploma an added advantage.  
• Minimum 3 years Experience in the culinary food and beverage or related professional area.
• Strong supervisory and managerial skills with a hands-on approach and lead-by-example work style.
• Commitment to delivering exceptional guest service with a passion for the hospitality industry.
• Ability to find creative solutions with proven problem-solving capabilities offering support where required.
• Personal integrity with the ability to work in an environment that demands excellence time and energy.
• Experience of working with IT systems on various platforms
• Strong communication skills

Remote Work :

No

Employment Type :

Full-time