Chef De Partie

Responsibilities:

• Demonstrate a good sense of aesthetics, decorating and producing food products within the quality standard guidelines established by the hotel.
• Work closely with standard recipes and presentations to maintain the established quality level of the kitchen.
• Trains subordinates, particularly in their development and training process.
• Assume the responsibilities of the Jr. Sous Chef in his absence.
• Work neatly and cleanly, keeping work areas and walk-ins in accordance with sanitary standards.
• Maintains a cooperative working relationship with fellow employees.
• Respond properly in any hotel emergency or safety situation.
• Performs other tasks or projects as assigned by hotel management and immediate supervisor.
• Prepares and submits food production checklists and inventory reports.

Skills and requirements:

• Extensive experience in the kitchen field in the hotel industry. Resort experience will be a plus.
• Hospitality management background/apprenticeship in culinary.
• Must have full knowledge of cooking and presentation of food for all departments in this kitchen.
• Having full knowledge of sanitation requirements in handling food.
• Leadership and training skills.