Chef De Partie (Hot)

The position is responsible for:
Chef de Partie runs a specific section in the kitchen and reports to Sous Chef. Roles are made up of various responsibilities related to kitchen matters
Primary Responsibilities
• May assist with other duties as assigned by management
• Completion of twice yearly Heartbeat surveys
• To expedite orders on the line in a professional manner
• Diligence in prevention of wastage
• To have a complete understanding of, and adhere to the Local authorities & company’s policy relating to Food hygiene and Safe Food Handling practices
• Key relationship with the Sous Chef and Chef Cuisine
• To communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day&039;s operation
• Interacts with colleagues of other departments within areas of responsibility and develops solid working relationships with them
• To assume a professional interest for the quality of food prepared and presented in the kitchen the consistent – continuous improvement of related teams and product
• To have a complete understanding of, and adhere to the Local authorities & company’s policy on Safety Procedures and Practices
• To assist the Sous Chef / Chef de Cuisine communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day&039;s operation, to the team with clear and concise details, and follow up
• Attendance at Departmental meetings and Heartbeat feedback meetings
• To supervise all colleagues during the set- up, service and breakdown for each meal period- event
• Conducts colleague performance appraisals to review colleagues’ general performance and discuss any areas for fine tuning / development – and highlight areas of strength
• To supervise all colleagues during the set- up, service and breakdown for each meal period
• Support of Departmental objectives
• To supporte “Chef’s Creations" which meet the needs of the target market and are in line with the operating concept for the venue- hotel
• Implements effective food promotions in co- ordination with the Sous Chef / Chef de Cuisine
• To respond to change positively, in the departmental function as dictated by the industry, company or hotel
• To report accidents and sickness in the log Book and to report any such incidents immediately to the Sous Chef and Chef Cuisine with clear and concise updates if required, and follow up completed
• To follow all control and key procedures
• To identify and request assistance if required, prior to any breakdowns occurring
• To inform and keep the Chef de Cuisine and Executive Sous Chef up- to- date on challenges and irregularities and recommend courses of action
• Other ad- hoc duties – unexpected moments when we have to pull together to get a task done
• To assist colleagues, in supporting Culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust
• To take responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications
• To ensure all “quality ingredients’’ are professionally prepared in accordance with recipes, plating guides or buffet set ups , with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team achieve its financial goals- targets, Food Cost
• Ensures that all the required food transfer are completed to the appropriate venue/department
• To ensure that proper work orders are issue to repair Culinary equipment and solid follow up to ensure maximum operating equipment
• To verify that all scheduled staff is present and signed- in
• Look smart – wear your uniform with pride
• To conduct regular meetings with the Culinary colleagues to assist, provide support, build morale and enhance credibility
• To ensure that all venue reports, schedules, standard recipes, menus, food presentation photographs and correspondence are completed in liaison with the Sous Chef and Chef Cuisine in an accurate and punctual manner
• The ability follow control systems, which will assure quality and portion consistency
• Be a friendly face and helping hand to our guests
• To ensure all “quality ingredients” are accurately ordered, received and stored following F.I.F.O. rotation
• Daily data collection and reporting of issues as they arise
• To monitor the kitchens operating costs and implements corrective pro- active action where necessary to reduce expenses
• Maximize motivation, morale and consistently maintain discipline and discipline related documentation following hotel guidelines and local legislation
• To be an ambassador of Lateral service for the team
• Ensure full liaison with other members of the section and the Kitchen team
• Attends meetings and briefings as instructed by the Sous Chef and Chef Cuisine and clearly and concisely disseminates relevant information to related teams, in a timely manner
• To understand, and post employee work schedules to reflect operating forecasts and to keep within budgeted figures
• To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage
• To actively participate in the training, development the Culinary colleagues, according to the monthly training plan ,“comment cards”, hygiene reports and any other highlighted areas for fine tuning/development that would benefit the team and guests
• To have a complete understanding of, and adhere to the Culinary standards relating to recipes, preparation methods and plating standards
• Ensures that all the required food transfer are completed to the appropriate venue/department.
Main Complexity/Critical issues in the Job
• Alignment between teams. Because of the potential for complexity and change, = CDP need to be aligned across departments, and even across the company. Marketing is often the epicenter of a CDP initiative, but their job overlaps with many other departments. And because these teams are often using a CDP to more effectively manage inbound, outbound, and ABM efforts, there are significant impacts to Sales and Sales Ops. If these two teams in particular are not aligned, it will be a steep road.
• Integration into existing processes/workflows, business processes. Perhaps a latent challenge in some of those already mentioned. Most B2B go- to- market teams manage a complex set of technologies, processes, and workflows. Many of these have been adjusted and tweaked over time to the point where small changes can become large endeavors. When it comes to implementing a CDP with new, different data, there are tactical challenges in making sure scoring, routing, lead management, territories, etc. all continue to work correctly and don’t break. Like any big project, there are often some unforeseen challenges that will require additional work and problem solving.

Knowledge and Experience
• Education:
• Diploma or Vocational Certificate in Culinary Skills or related field.
• Service years in the field :
• Solid Culinary experience
• 5 years minimum in five star hotel or fine dining venue
• 1 years minimum in position
• Knowledge and skills:
• Computer and Microsoft Office skills
• Working with multi- cultural teams
• Menu compilation skills
• Solid communication & training skills
• Food cost of the main kitchen
• To demonstrate proper and safe usage of all kitchen equipment
• To maintain high standards of personal hygiene at all times
• Ensure that full uniform is worn at all times
• Must be able to read and write to facilitate the communication process
• To be aware of all Health, Safety and Fire regulations and to abide by their terms
• To support and adhere to the equal opportunities policy of the companyLanguage:
• Preferred (if required)
• Good comprehension of the English language
Competencies
Interacts with guests and individuals outside the hotel including, but not limited to, current and potential clients
• Good presentation and influencing skills
• Good interpersonal skills with ability to communicate with all levels of employees
• Service oriented with an eye for details
• Good computer skill
• Alignment between teams
• Ability to work effectively and contribute in a team

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Cập nhật gần nhất lúc: 2026-07-06 17:00:04