Minor International

Pubblicata

Chef de Partie

Cosa comprende il lavoro

Company Description

Contemporary, relaxed and imaginative. Be it a leisurely family break or romantic escape, AVANI Hotels & Resorts provides the right space for guests who value the details that matter.

Job Description

With the Sous Chef, organize all activities within a Restaurant Kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel.
Support the development of Restaurant cuisine concepts and standards. Be familiar with local market & suppliers. Recommend menu changes according to seasonal product availability.
Adhere to food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. Continually look to recommend improvements and additions to the presentation guidelines.
Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices.
Maintain outlet safety at all times.
Take responsibility for asset management of all outlet property and facilities.
Participate in departmental training to improve departmental skills and hotel service levels, providing Team Members the training and resources to take care of our guests.
Promote positive inter-departmental relations through candid communication and cooperation.
Engages in the preparation of all dishes in a fast efficient sequence according to order.
To ensure that customer relation are kept on a high standard and that all complaints are dealt with immediately and in a manner satisfactory to the customer.
To bring any creative ideas for new dishes, more attractive presentation, food promotions, etc. to the attention of his immediate Supervisor.
To be familiar with the staff handbook, fire and safety procedures.
To perform any other duties as requested by the Executive Chef/ Sous Chef.
To be available to work overtime and to be familiar with the Fire and security procedures.
To ensure cleanliness and hygiene in the entire Department according to standards and health regulation.
To ensure that all required check list are recorded daily.
Will be required to rotate in the staff canteen kitchen when required

Qualifications

• Bachelor’s Degree or any culinary degree
• Must have worked at least one year as a Chef de Partie in Hotels or Restaurants
• Excellent leadership and interpersonal skills
• Strongly committed to teamwork and customer service
• Eye for detail to achieve operational excellence