EN - Chef de Partie

Pay not listed

Job Description

Organizes shifting in the section with regard to mise-en-place production and its service.
Gives tasks to Demi chefs and commis chefs and check that they are carried out in the correct manner.
Writes daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of Executive Chef/Executive Sous Chef in order to achieve the high stock rotation desired in his/her section.
Maintains good Heartists relations and motivate Heartists.
Ensures that training on a one-to-one basis has been carried out and comprehended.
Checks on a daily basis food preparation regarding portion size, quantity and quality as laid down in the recipe index.
Is responsible for completing the daily checklist regarding mise-en-place and food storage.
Attends daily meeting with the Chef de Cuisine and other meetings as requested by the Executive Chef/Executive Sous Chef.
Checks the main information board regarding changes in any Banquets or other information regarding the organization.
You will adhere to Hotel’s Hygiene and HACCP standards and ensure it’s Standard Operating Procedures and Requirements are fully met.
Passes all information to the next shift about functions.
Checks Demi Chefs/Commis Chefs on his/her section: e.g personal hygiene.

At least 5 years in the kitchen.
Completed kitchen apprentice or chefs training courses for at least one year.
At least two years in a five star international chain hotel/restaurant.
At least one year in an international five star hotel in similar position or Demi chef
Willing to work in a team.
Able to deal with people from different nationalities and backgrounds.