Chef de Partie

RESPONSIBILITIES Organises kitchen operations and prepares and serves a range of dishes, whilst supervising junior members of the Kitchen Brigade. Promotes the desired work culture around the five core values of Trust, Integrity, Respect, One Team and Service of the InterContinental Hotels Gro ...

RESPONSIBILITIES
Organises kitchen operations and prepares and serves a range of dishes, whilst supervising junior members of the Kitchen Brigade. Promotes the desired work culture around the five core values of Trust, Integrity, Respect, One Team and Service of the InterContinental Hotels Group and the brand ethos.
EXPERIENCE
• In absence of Superior, conducts shift briefings to ensure hotel activities and operational requirements are known
• Prepares, cooks, serves and stores the following dishes:
o Appetizers, Savories, Salads and Sandwiches
 Applies organization skills for mise en place
o Sauces
 Produces hot and cold sauces for menu items ensuring consistency
o Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes
o Poultry and Game dishes
o Meat dishes
 meat marinades
 carve meats
o Fish and shell fish
 sauces for fish and shell fish
 garnishing techniques and methods of service for fish
o Cold Plates, Canapés, Salads
 Preparation and garnishing
o Buffet Food
 Prepares and presents food for buffets and Banquets
 Prepares and presents desserts for buffets
 Stores buffet items
• Communicates politely and display courtesy to guests and internal customers
• Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards
• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
• Establishes and maintains effective employee working relationships
• Attends and participates in daily briefings and other meetings as scheduled
• Attends and participates in training sessions as scheduled
• Prepares in advance food, beverage, material and equipment needed for the service
• Cleans and re-sets his/her working area
• Implements the hotel and department regulations, policies and procedures including but not limited to:
o House Rules and Regulation
o Health and Safety
o Grooming
o Quality
o Hygiene and Cleanliness
• Perform other duties and assignments as directed by the immediate Superior / Head of Department from time to time.

QUALIFICATION
Minimum SC
Food production NC3
Food Handlers Certificate