Chef De Partie

KEY DUTIES AND RESPONSIBILITIES

• Please note that this is not an exhaustive list of everything that needs to be done. Minor Hotels employees always find new ways to look after the business, their guests, and their colleagues. Within this, the key responsibilities for this position are:
• · With the restaurant 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 Minor Hotels food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. Continually look to recommend improvements and additions to the Minor Hotels 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.
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