Chef de Partie

Candidate's Profile: • SC level (secondary level – NC 3/NC 4 or equivalent) or equivalent, professional training and experience • At least 3 years experience in hotels as Demi Chef de Partie • Computer literacy

Main Responsibilities:

• Take part in training and implement accordingly
• Keep superior informed about all unusual matter concerning any plan affecting his/her area
• Adapt to unexpected situation
• Knowledgeable and compliant to Rules and Regulations prevailing in the Establishment
• Conduct adequate and satisfactory on-the-job training
• Keep and ensure records of on the job trainings
• Ensure that discipline prevails within the team and communicate any disciplinary issues to Superior
• Ensure that guest allergies pertaining to food is being taken into consideration concerning culinary operation, communicated to the Team and follow up is done accordingly
• Ensure guests satisfaction during services
• Ensure that orders have been prepared as per set standards and delivered accordingly
• Ensure the quality of food produced and served to guests are as per set standard
• Establish and maintain effective employee relationship
• Minimize food wastage and breakage
• Prepare requisitions according to requirements
• Ensure energy saving (electricity, gas, water)
• Ensure respective Team Members are operating as per Quality Management System
• Ensure respective Team Members are operating as per S&H regulations and policies
• Ensure Team Members’ grooming is in accordance with hotel’s standards
• Supervise and participate in all stages of preparation
• Control quality and visual presentation of meal by tasting and verifying texture and consistency
• Instruct cooks to prepare food according to “fiche technique”
• Ensure the process of closing kitchen (gas, water, electricity, air con, cold room…)
• Supervise the cleaning and carry out routine inspections of the kitchen sections
• Receive and examine work programmes from superior (Event order)
• Check quality and expiry date of ordered food items from store and direct deliveries
• Check and controls the proper storage of products, especially those freshly produced, checking on portion control, so as to maintain product quality and quantity
• Ensure that SOPs are being followed
• Ensure compliance to all safety standards
• Respect procedures for food handling purposes
• Participate in presentation & decoration of buffet
• Comply with all the sustainability commitments and practices implemented within business units
• Notify the Sustainable Development Department of any matters that may pose any impact to the environment and society