Chef de partie
Cosa comprende il lavoro
Job Qualifications Minimum 2 years work experience as Chef de Partie or 3-4 years as Demi Chef de Partie/Commis in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.
Key Areas of Responsibility Responsibilities
Operational
› Oversees the production management of all pastry and bakery goods for the hotel’s food and beverage operation, ensuring that the required mise-en-place and finished products are produced and delivered to the appropriate areas.
› Ensures that all dishes from that section are prepared consistently and according to standard recipes.
› Monitors food and operating costs and controls these by reducing waste.
› Trains the culinary employees in that section of kitchen in the skills necessary for them to perform their function.
› Works in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.
› Ensures the sanitation standards for kitchen are being met.
› Be familiar with all sections of the kitchen to facilitate the flexible use of employees.
› Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.
› Responds to the results of the Consumer audit and ensures that the relevant changes are implemented.
Customer Service
› Assists to ensure that all guest contact culinary employees deliver the brand promise and provide exceptional guest service at all times.
› Assists to ensure that employees also provide excellent service to internal customers in other departments as appropriate.
› Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
› Maintains positive guest and colleague interactions with good working relationships.
Financial
› Assists to maximise employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
› Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
› Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.
Personnel
› Through hands-on management, closely supervises the Kitchen employees in the performance of their duties and ensures this is in accordance with policies and procedures and applicable laws.
› Assists to oversee the punctuality and appearance of all Kitchen employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.
› Develops the skills and effectiveness of all Kitchen employees through the appropriate training, coaching, and/or mentoring.
› Assists in the training of the employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency.
› Supervises the employees within the department, ensuring that the correct standards and methods of service are maintained.
› Supports the reinforcement of GHM’s Core Values.
› Ensures that employees have a complete understanding of and adhere to employee rules and regulations.
› Ensures that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
Other Duties
› Attends and contributes to all training sessions and meetings as required.
› Is knowledgeable in statutory legislation in employee and industrial relations.
› Exercises responsible behaviour at all times and positively representing the hotel team and GHM.
› Maintains strong, professional relationship with the relevant representatives from competitor hotels, business partners and other organisations.
› Reads the hotel's Employee Handbook and has an understanding of and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to computer resources, fire, hygiene, health and safety.
› Ensures high standards of personal presentation and grooming.
› In this role you will also be required to multi-task in various aspects of the operations as advised by your managers from time to time
› Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.
› Carries out any other reasonable duties and responsibilities as assigned
and responsibilities as assigned.
- Posizioni disponibili: 2
- Dipartimento: F&B Cucina
Su di te
Required
- Luxury Hospitality Experience
- Specialized in all cuisines
- Lingua richiesta: Inglese.
L'azienda
The word ‘Chedi’ typically refers to a place of meditation and has been associated with settings where one finds peace. In the same way, Chedi hotels are created as tranquil environments so that travelers, on their journeys, may rediscover the joys of stillness and be soothed by the calmness in a backdrop of beauty and comfort.
As the visionary management company behind the Chedi brand, GHM is also continually evolving the brand – we continuously plant the Chedi flag on an exciting destination that travel aficionados should definitely include on their bucket list.
