Chef De Partie - Le Suffren Hotel & Marina

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• Adhere to the food safety management system procedures with regards to personal hygiene and operation procedures

• Report for duty punctually wearing the correct uniform and nametag at all times

• Maintain a high standard of personal appearance and hygiene and adhere to the hotel and department grooming standard
• Provide a friendly, courteous and professional service at all times
• Be flexible and extend job duties to carry out other reasonable duties and responsibilities within the job capability as assigned by management, including redeployment to alternative department/areas if required, to meet business demands and guest service needs
• Ensure that there is sufficient operating equipment before and during service ensuring it is maintained to a good standard with minimum breakage. Report any discrepancy
• Assist in carrying out a daily inventory of fridges taking into account banqueting requirements and prepare the following day’s food requisition

• Fills in appropriate temperature or other records as per ISMS
• Cook new items as per set hotel standard recipe
• Minimise wastage
• Inform F&B service of any non available items
• Set up and stock stations with all necessary supplies
• Make sure his/her station and equipment is spotless clean and hygiene is kept all times including personnel

• Prepare and cook food appropriate for the station you are allocated to in accordance with the standards and specifications lay out by the Chef
• Instruct and demonstrate methods of production in your relevant department
• Examine food items to ensure they are correctly prepared
• Issue food items only to authorize persons in keeping with control practices and procedures
• Be responsible for all food beverage and equipment under your control
• Contribute to establishing a weekly production list and create new and interesting items and changed on a regular basis
• Organise your work to achieve the standards of customer service
• Ensure strict adherence to manufacturer’s instructions of safe use all equipment and understand any risks involved of operating machinery and other equipment. Request training from superiors for any new task
• Fully support the Departmental Trainers function in the Department assigned
• Undertake any reasonable tasks and secondary duties as assigned by the Sous Chef
• Project at all times a positive and motivated attitude and exercise self control
• Have a complete understanding of the Income Audit Section in the Operations Policies & Procedures
• Produce a consistent, high quality product and provide a courteous, professional, efficient and flexible service at all times, following the hotel Standards of Performance
• Have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Work to the standard set
• Be entirely flexible and adapt to rotate within the different sub departments of the Kitchen Division and Food & Beverage Division or any other Department of the hotel as assigned
• Perform all duties and tasks when rotated or assigned to another Department