Chef de Partie

What’s the job?

· Supports the Section Chef by preparing, presenting, storing and serving a selection of dishes.

· Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

Your day-to-day

· Assist Sous Chefs in the performance of their culinary and other duties, the needs of the outlets and company standards.

· Preparation of food items according to recipes and menus, including specialized Breads production for Breakfast ‘Theme Nights’, buffets, banquets and a la carte.

· Supervise and coordinate the activities of subordinates ensuring their work is produced to standard, taking full charge of the section and colleagues when directed to do so.

· Checks the daily menus, function sheets, par stocks and mise en place lists.

· Records all recipes and procedures in own recipe book.

· Ensure cleanliness, hygiene and maintenance of all work areas, utensils, equipment, tables, fridges, freezers, kitchen area and cold rooms.

· Supervision of buffet replenishment and clearance.

· Preparation and set up daily mise en place and buffets as per standards.

· Arranges plates and helps in dishing our meal portions according to Kitchen Order Tickets (KOTs).

· In charge of food hygiene and temperature control for responsible section.

· As directed, prepares colleagues rosters.

· Store requisitions and stock control, as directed, in accordance with FIFO system (first in first out).

· All other duties assigned by Sous Chefs and direct supervisors.

What we need from you

· Communication skills - guests will need to come to you with concerns as well as compliments, so you’ll be easy to talk to

· Your problem-solving skills will turn issues into opportunities so every guest leaves with great memories

· Fluency in the local language - extra language skills would be great, but not essential Literate and tech-savvy - you’ll need a good grasp of reading, writing, basic maths and computers

· Flexibility - night, weekend and holiday shifts are all part of the job

· You’ll have a high school diploma or qualification.

A college or university degree would be a bonus, but not essential

· Experience - ideally you’ll have spent at least one year in Demi Chef de Partie

· Strength - sometimes you’ll need to lift, push and pull big objects up to 50lbs (23 kg).

This can involve bending and kneeling

How do I deliver this?

We genuinely care about people and we show this through living out our promise of True Hospitality each and every day.

It’s what connects every colleague in all hotels.

Each hotel brand delivers Hospitality in their own way, and at the heart of it all are specific, core service skills.

· Attitude: being caring, wanting to make a positive difference, and building genuine connections with guests

· Confidence: having the knowledge and skills to perform your role, and giving guests the confidence that they can trust you, to help and support them during their stay

· Listening: focusing on what your guest is saying, picking up on body language that is often overlooked, and understanding what the guest wants and needs

· Responsiveness: is about providing guests with what they need, and doing so in a timely and caring manner