Chef de Partie – Colleague Dining Restaurant

The job of Chef de Partie is executed satisfactorily when:

• Dishes are prepared, cooked, and served according to the restaurant’s menu. 
• Communication is done politely and displays courtesy to guests and internal customers.
• Effective employee working relationships are established and maintained.
• Familiarity with property safety, first aid and fire and emergency procedures is demonstrated and equipment is operated safely and sensibly.
• HACCP is implemented and practiced.

Key Responsibilities

• Prepare in advance food, beverage, material and equipment needed for the service.
• Cook and serve dishes according to the restaurant’s menu.
• Provide direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards.
• Clean and re-set their working area. 
• In absence of Manager, conduct shift briefings to ensure hotel activities and operational requirements are known. 
• Work with Superior and People Services Manager to ensure the departmental performance of staff is productive. 
• Conduct on the job training in accordance with the departmental standards and procedures and maintain a record of progress for each staff member.
• Provide input for probation and formal performance appraisal discussions in line with company guideline. 
• Ensure new staff attends Corporate Orientation within first month of hire and departmental orientation is completed within first two weeks.
• Coach, counsel and discipline staff in breach of hotel policies and departmental procedures, providing constructive feedback to enhance performance.
• Work with superior in the preparation and management of the department’s budget and be aware of financial targets.
• Recycle where-ever possible and enforce cost saving measures to staff.
• Log security incidents and accidents in accordance with hotel requirements.
• Communicate to their superior any difficulties, guest or internal customer comment on and other relevant information.

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

Skills, Knowledge and Expertise

Minimum 5 years of kitchen experience in the same position

English – excellent oral and written skills

Ability to work as part of a team, thrive under pressure in challenging circumstances, and come up with proactive, rational solutions

Excellent organizational and time management skills

Applying a professional, confidential, and ethical approach at all times

Working in a safe, prudent, and organized manner

Proficiency in Excel and Word is beneficial

Passionate for Food & Beverage

Straightforward

Sense of responsibility

Team player

Works well under pressure in the preparation and management of the department’s budget and is aware of financial targets

Recycle wherever possible and enforce cost-saving measures to colleagues

Log security incidents and accidents by hotel requirements

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