About The Role
- * Assist the Chef de Cuisine and the Sous Chef in the Operation and to replace them in their absence.
- Supervises staff and ensures high levels of food preparation to deliver an excellent Guest and Member experience. A Chef de Partie would also be required to assist with food cost controls.
Key Duties and Responsibilities
- Gives tasks to Demi Chefs and Commis Chefs and checks that they are carried out correctly.
- Maintains good employee relations and motivates colleagues.
- Checks the main information board regarding changes in any banquet or other information regarding the organization.
- Make sure the night is covered and pass all information on to the next shift.
- Ensures HACCP forms are completed and hygiene standard is maintained.
- Ensures all food preparation meets standards.
- Prepares and presents high-quality food.
- Keeps all working areas clean and tidy and ensures no cross-contamination.
- Prepares all mise-en-place for all relevant menus.
- Assists in positive outcomes from guest queries in a timely and efficient manner.
- Ensures food stuffs are of good quality and stored correctly.
- Contributes to controlling costs, improving gross profit margins, and other departmental and financial targets.
- Assists other departments wherever necessary and maintains good working relationships.
- Assists Head Chef/Sous Chef in training all staff in compliance with company procedures.
- Reports maintenance, hygiene, and hazard issues.
- Complies with hotel security, fire regulations, and all health and safety and food safety legislation.
- Assist and monitor Commis Level
Experience & Educational Requirements
- * 2-3 years in a similar role in a five-star hotel.
- Supervisory experience
- Positive attitude
- Good communication skills
- Ability to work under pressure
- Ability to work on own or in teams
- Ability to make decisions
- Ability to administer disciplinary action
- Good product knowledge
- Ability to produce checklists
- HACCP control knowledge
- Understanding Differences
- Drive for Results
- Organized and disciplined, dedicated and loyal (essential)
Experience & Educational Requirements
- * 2-3 years in a similar role in a five-star hotel.
- Supervisory experience
- Positive attitude
- Good communication skills
- Ability to work under pressure
- Ability to work on own or in teams
- Ability to make decisions
- Ability to administer disciplinary action
- Good product knowledge
- Ability to produce checklists
- HACCP control knowledge
- Understanding Differences
- Drive for Results
- Organized and disciplined, dedicated and loyal (essential)
