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Chef de Partie (Hotel / Resort)
$ 3,500 - $ 3,500 / Per Mon
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Key Responsibilities
Assist and supervise the agreed standard of food service during shift.
Liaise and co-operate effectively with all other associated members of staff.
Ensure all relevant food controls, correct temperatures are logged and the agreed standards of food preparation and presentation are adhered to at all times.
To provide a friendly, courteous, quick, efficient and professional service at all times.
Demonstrate a high standard of personal appearance.
Ensure good personal hygiene.
Check all prepared mis en place and food stocks (including dry stores) and replenish as necessary and inform the Chef of any relevant shortages.
Be aware of all relevant food suppliers and their products. Be in charge of ordering when food supplies are running low in stock in store or cold room.
Supervise the smooth and efficient service and production of food from the department by working and liaising with the restaurant service staff and ensuring all necessary prep work is completed prior to the commencement of service.
Control wastage by maintaining the correct stock levels and rotation from dry stores and avoid the over production of food.
To assist other sections of the kitchen in the production and service of food or the cleaning down of the section as and when required.
To ensure all working areas of the kitchen, dry stores and refrigeration are always maintained in a clean and hygienic condition.
Ensure that recipes are maintained and updated.
To maintain constant quality control of all food prepared and cooked ensuring it is to the Executive chef’s and restaurant standards.
To report any problems, accidents or kitchen equipment defects to the Executive Chef.
Any other tasks as assigned by the Executive Chef.
Job Requirements
Professional qualification in a related field
Min 3 years’ experience, preferably in the hospitality industry. Pre-opening experience would be useful.
Strong interpersonal, communication and organizational skills.
Able to work well in a team
Assist and supervise the agreed standard of food service during shift.
Liaise and co-operate effectively with all other associated members of staff.
Ensure all relevant food controls, correct temperatures are logged and the agreed standards of food preparation and presentation are adhered to at all times.
To provide a friendly, courteous, quick, efficient and professional service at all times.
Demonstrate a high standard of personal appearance.
Ensure good personal hygiene.
Check all prepared mis en place and food stocks (including dry stores) and replenish as necessary and inform the Chef of any relevant shortages.
Be aware of all relevant food suppliers and their products. Be in charge of ordering when food supplies are running low in stock in store or cold room.
Supervise the smooth and efficient service and production of food from the department by working and liaising with the restaurant service staff and ensuring all necessary prep work is completed prior to the commencement of service.
Control wastage by maintaining the correct stock levels and rotation from dry stores and avoid the over production of food.
To assist other sections of the kitchen in the production and service of food or the cleaning down of the section as and when required.
To ensure all working areas of the kitchen, dry stores and refrigeration are always maintained in a clean and hygienic condition.
Ensure that recipes are maintained and updated.
To maintain constant quality control of all food prepared and cooked ensuring it is to the Executive chef’s and restaurant standards.
To report any problems, accidents or kitchen equipment defects to the Executive Chef.
Any other tasks as assigned by the Executive Chef.
Job Requirements
Professional qualification in a related field
Min 3 years’ experience, preferably in the hospitality industry. Pre-opening experience would be useful.
Strong interpersonal, communication and organizational skills.
Able to work well in a team
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