Chef De Partie - Hot Section

JOB PURPOSE

The Chef de Partie Hot Section is responsible to manage the assigned kitchen as an independent profit centre, in line with the outlet's operating concept and Divan standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet/hotel.

WHAT YOU WILL DO

Responsibilities and essential job functions include but are not limited to the following:

• Ensure the consistency in the preparation of all food items for a la carte and buffet menus according to hotel recipes and standards
• Actively share ideas, opinions and suggestions in daily shift briefings
• Ensure all kitchen Colleagues are aware of standards and expectations
• Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback
• Continually strive to improve food preparation and presentations
• Maintain proper rotation of product in all chillers to minimize wastage/spoilage
• Have full knowledge of all menu items, daily features and promotions
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
• Follow kitchen policies, procedures and service standards
• Follow all safety and sanitation policies when handling food and beverage

YOU SHOULD HAVE

• Must have at least 3 years as a Demi Chef De Partie or 2 Year Experience as a Chef De Partie
• Ability to speak, read, write advanced level of English
• Good organizational, planning and communication skills
• Hands on approach while being true culinary specialist
• Ability to work under pressure