Chef De Partie
About the job
Job Description
JOB TITLE: CHEF DE PARTIE
DEPARTMENT: CULINARY
REPORTS TO: SOUS CHEF/HEAD CHEF
OVERVIEW/BASIC FUNCTION:
Responsible for the training of all entry level culinary staff on both the hot and cold lines of the kitchen in accordance with standards and policies. Required to be proficient in knife and kitchen equipment, as well as the preparation of soups, sauces and plate presentation. This Person will be responsible for preparing and servicing all food items, according to the production standards established by the Head Chef. Maintains par stock, receives and examines food products and supplies to ensure quality and quantity meet hotel standards and specifications.
RESPONSIBILITIES:
• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Maintain positive guest relations at all times.
• Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Resolve guest complaints, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Maintain and strictly abide by Provincial/Federal sanitation/Health regulations and Hotel requirements.
• Meet with Sous Chef/Head Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Ensure that assigned staff have reported to work.
• Coordinate breaks for assigned staff.
• Prepare and assign production and prep work for Line Cooks to complete; review priorities.
• Communicate additions or changes to the assignments as they arise throughout the shift.
• Ensure that opening shift completes start up of Kitchen/Banquet line and designated prep work.
• Prepares and services all food items according to hotel recipes and standards.
• Ensures consistency in presentation of prepared food items; Ensures minimum waste related to food preparation.
• Meets demands to a high standard of quality and in a timely manner.
• Follow other assignments and responsibilities as deemed reasonable by Management (Team Leaders).
• Maintain professional business confidentiality as required. Attend departmental briefings and mandatory meetings.
• Demonstrate knowledge and is willing to learn and strive to achieve proficiency under guidance from the Head Chef/Sous Chef and Commis.
• Excellent Butchery techniques with a wide variety of fish and all land based animals.
• Have extensive knowledge of but not limited to thermal circulator, thermomix, and Pacojet.
• 2-3 years experience with Molecular Gastronomy with knowledge of but not limited to soy lethisin, Agar Agar, Mycryo, Sodium Aginate, Xanthan Gum, and Maltodextrin.
• Upkeep of daily mise-en-place at perfect condition to ensure first class production. Assist in maintenance and inform Kitchen leadership of shortages in mise-en place required for service.
• Encourage potential and apprentice chefs in their work, offering guidance in accordance with culinary standards, recipes and menus of hotel. Assist in storage of food items.
• Maintain professional internal and external guest service: smile, create eye contact, use professional verbiage according to the Hotel standards and use internal guests and external Guests names.
• Maintain highest standard of professionalism, ethics, grooming and attitude towards guests, clients & internal
guests. Contribute an energetic and positive attitude to the hotel atmosphere. Perform other related duties as required.
• All other duties as required.
QUALIFICATIONS:
• Experience: Minimum 3 years’ experience with advanced work-related and supervisory experience in a 4 or 5 star hotel or restaurant.
• Education: High school diploma; culinary certification preferred.
• General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
• Technical Skills: Red Seal certificate. Knowledge of food handling (Food Safe certificate). First Aid certificate is a positive. Ability to perform job functions with attention to detail, speed and accuracy; ability to prioritize, organize and follow through; ability to be a clear thinker, remain calm and resolve problems using good judgment; ability to work well under pressure of meeting production schedules and timelines for guests' hot food orders; ability to maintain good coordination; ability to transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the serving line; ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards are met; ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions; ability to comprehend and follow recipes; ability to expand and
condense recipes; ability to produce creative and artistic food work; ability to perform job functions with minimal supervision; ability to work cohesively with co-workers as part of a team and the ability to be a leader and teacher to
co-workers. Know the accident and safety standards for the hotel/resort and be able to respond to a guest/customer request for medical assistance. Knowledge of safety equipment and procedures as outlined by the
Hotel. Knowledge of special medical assistance in regards to food allergies and health needs of the hotel/ resort guest/ customer.
• Language: Required to speak, read and write English, with fluency in other languages preferred.
• Physical Requirements: Must be able to exert physical effort in transporting 75 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
• Licenses & Certifications : Red Seal Certification; FoodSafe Certificate; First Aid Certificate is a plus
About Us
Following its debut in the Roaring '20s, the legendary Hotel Georgia came to be known as Vancouver's most historic and elegant retreat. When it first welcomed guests in 1927, the hotel brought unheard of luxuries to the young city of Vancouver and Canada's West Coast. And it wasn't just the local society set that made the hotel the heart of Vancouver; Louis Armstrong, Ginger Rogers, Frank Sinatra, Laurence Olivier, the Rolling Stones and the Prince of Wales all added to the mystique of this irreplaceable piece of history. Now unveiled as Rosewood Hotel Georgia, the fully restored Georgian Revival property has returned to its former grandeur with additional elegance afforded by extensive amenities and the impeccable service of Rosewood Hotels & Resorts. From the painstaking restoration of Old World craftsmanship to the addition of the most luxurious furnishings and latest technology, Rosewood Hotel Georgia offers an unmatched combination of legacy and luxury - a return to the golden age of hotel travel.
JOB TITLE: CHEF DE PARTIE
DEPARTMENT: CULINARY
REPORTS TO: SOUS CHEF/HEAD CHEF
OVERVIEW/BASIC FUNCTION:
Responsible for the training of all entry level culinary staff on both the hot and cold lines of the kitchen in accordance with standards and policies. Required to be proficient in knife and kitchen equipment, as well as the preparation of soups, sauces and plate presentation. This Person will be responsible for preparing and servicing all food items, according to the production standards established by the Head Chef. Maintains par stock, receives and examines food products and supplies to ensure quality and quantity meet hotel standards and specifications.
RESPONSIBILITIES:
• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Maintain positive guest relations at all times.
• Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Resolve guest complaints, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Maintain and strictly abide by Provincial/Federal sanitation/Health regulations and Hotel requirements.
• Meet with Sous Chef/Head Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Ensure that assigned staff have reported to work.
• Coordinate breaks for assigned staff.
• Prepare and assign production and prep work for Line Cooks to complete; review priorities.
• Communicate additions or changes to the assignments as they arise throughout the shift.
• Ensure that opening shift completes start up of Kitchen/Banquet line and designated prep work.
• Prepares and services all food items according to hotel recipes and standards.
• Ensures consistency in presentation of prepared food items; Ensures minimum waste related to food preparation.
• Meets demands to a high standard of quality and in a timely manner.
• Follow other assignments and responsibilities as deemed reasonable by Management (Team Leaders).
• Maintain professional business confidentiality as required. Attend departmental briefings and mandatory meetings.
• Demonstrate knowledge and is willing to learn and strive to achieve proficiency under guidance from the Head Chef/Sous Chef and Commis.
• Excellent Butchery techniques with a wide variety of fish and all land based animals.
• Have extensive knowledge of but not limited to thermal circulator, thermomix, and Pacojet.
• 2-3 years experience with Molecular Gastronomy with knowledge of but not limited to soy lethisin, Agar Agar, Mycryo, Sodium Aginate, Xanthan Gum, and Maltodextrin.
• Upkeep of daily mise-en-place at perfect condition to ensure first class production. Assist in maintenance and inform Kitchen leadership of shortages in mise-en place required for service.
• Encourage potential and apprentice chefs in their work, offering guidance in accordance with culinary standards, recipes and menus of hotel. Assist in storage of food items.
• Maintain professional internal and external guest service: smile, create eye contact, use professional verbiage according to the Hotel standards and use internal guests and external Guests names.
• Maintain highest standard of professionalism, ethics, grooming and attitude towards guests, clients & internal
guests. Contribute an energetic and positive attitude to the hotel atmosphere. Perform other related duties as required.
• All other duties as required.
QUALIFICATIONS:
• Experience: Minimum 3 years’ experience with advanced work-related and supervisory experience in a 4 or 5 star hotel or restaurant.
• Education: High school diploma; culinary certification preferred.
• General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
• Technical Skills: Red Seal certificate. Knowledge of food handling (Food Safe certificate). First Aid certificate is a positive. Ability to perform job functions with attention to detail, speed and accuracy; ability to prioritize, organize and follow through; ability to be a clear thinker, remain calm and resolve problems using good judgment; ability to work well under pressure of meeting production schedules and timelines for guests' hot food orders; ability to maintain good coordination; ability to transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the serving line; ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards are met; ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions; ability to comprehend and follow recipes; ability to expand and
condense recipes; ability to produce creative and artistic food work; ability to perform job functions with minimal supervision; ability to work cohesively with co-workers as part of a team and the ability to be a leader and teacher to
co-workers. Know the accident and safety standards for the hotel/resort and be able to respond to a guest/customer request for medical assistance. Knowledge of safety equipment and procedures as outlined by the
Hotel. Knowledge of special medical assistance in regards to food allergies and health needs of the hotel/ resort guest/ customer.
• Language: Required to speak, read and write English, with fluency in other languages preferred.
• Physical Requirements: Must be able to exert physical effort in transporting 75 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
• Licenses & Certifications : Red Seal Certification; FoodSafe Certificate; First Aid Certificate is a plus
About Us
Following its debut in the Roaring '20s, the legendary Hotel Georgia came to be known as Vancouver's most historic and elegant retreat. When it first welcomed guests in 1927, the hotel brought unheard of luxuries to the young city of Vancouver and Canada's West Coast. And it wasn't just the local society set that made the hotel the heart of Vancouver; Louis Armstrong, Ginger Rogers, Frank Sinatra, Laurence Olivier, the Rolling Stones and the Prince of Wales all added to the mystique of this irreplaceable piece of history. Now unveiled as Rosewood Hotel Georgia, the fully restored Georgian Revival property has returned to its former grandeur with additional elegance afforded by extensive amenities and the impeccable service of Rosewood Hotels & Resorts. From the painstaking restoration of Old World craftsmanship to the addition of the most luxurious furnishings and latest technology, Rosewood Hotel Georgia offers an unmatched combination of legacy and luxury - a return to the golden age of hotel travel.
- Department: F&B kitchen
