Chef De Partie- Banquets

JOB DESCRIPTION

Position Title: Chef De Partie

Department: Culinary

Reports to: Executive Chef and Sous Chef

Nature of the Job

Basic Purpose & Objective of the Position

In charge of a specific station and assist Sous Chefs in running the day to day kitchen operations.

Main Duties

Customer Services

• Delivers the brand promise and provides exceptional guest service at all times.
• Provides excellent service to internal customers.
• Handles all guest and employee complaints and inquiries in a courteous and efficient manner. Communicates immediately all guest and employee complaints to the Executive Chef and Sous Chef.

• Maintains positive guest and colleague interactions with good working relationships.

Operational

• Responsible for the general day to day running of the department and to constantly improve standards
• Checks & monitors food preparation, cost, quality, quantity and portion control on a daily basis
• Ensures hygiene standards are kept to the highest standards at all times
• Works closely with Stewards to maintain the cleanliness of the kitchen area as well as the equipment and utensils
• Ensures safe and proper use of equipment at all times and instruct proper procedures to all culinary colleagues.
• Maintains & manages daily par stock levels for all items as agreed and ensure breakage and wastage are kept to an absolute minimum.
• Organizes and follows through trainings and conduct/attend daily meetings with the team.
• Reports any problems, failures of machines or small equipment etc. as soon as possible.
• Inspects all refrigerated areas and ensures regular turnover of food items.
• Continuously finds ways to improve the efficiency of the operation.
• Finds methods of reducing costs without affecting the level of service provided.
• Strives to propose -and initiates when approved- new services and products for our guests.
• Performs any other reasonable duties as required by the department head from time to time.

*Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°ree;F) and kitchens (+110°ree;F), possibly for one hour or more. Length of time of these tasks may vary from day to day and task to task. • Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen.

People Development

• Supports Swire Hotels’ cultural and people development implementations and characteristics.

Skills, Qualifications and Experience Requirements

• Professional catering training
• 4 years of experience in similar position / 3 years hotel experience / 2 years of supervisory experience
• Excellent Food and Beverage knowledge
• Very flexible and able to adapt to changing environments and Management demands
• Outstanding technical cooking skills