Chef De Partie

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) 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).

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