Chef de Partie - Western, Banquet

• Knowledgeable of Western cuisine to carry out the duties and responsibilities for the position in an efficient and productive manner. 

• Must have a variety of seafood and meat processing techniques. 

• Able to work with and consume all products and ingredients.

• Able to set priorities and complete tasks in a timely manner.

• Work well in stressful situations, remain calm under pressure and able to solve problems.

• Able to work in a moist, hot and sometimes loud environment.

• Possess good leadership and training skills.

• Knowledgeable in HACCP. 

• Working experience in similar capacity with international chain hotels is preferred.

• Good command in verbal and written English to meet business needs, preferred.

As Chef de Partie, you will be responsible for performing the following tasks to the highest standards:

• Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures.

• Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation.

• Plan, prepare and implement high quality food and beverage products, and set-ups in all areas and in the restaurants.

• Work seamlessly with recipes, standards and plating guides.

• Maintain cleanliness and hygiene according to safe and sound procedures as well as established FSMS standards.

• Maintain all HACCP aspects within the hotel operation. 

• Use all equipment, tools and machines appropriately.

• Work for off-site events when tasked.

• Complete tasks and jobs outside of the kitchen area when requested.

• Assist in inventory taking.

• Knowledgeable of hotel’s occupancy, events, forecasts and achievements.

• Prepare menus as requested.

• Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.

• Effectively respond to every guests’ requests.

• Learn and adapt to changes.

• Maintain at all times a professional and positive attitude towards team members and supervisors. 

• Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.

• Coordinate, organize and participate in all production pertaining to the kitchen. 

• Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.

• Monitor food quality and quantity to ensure the most economical usage of ingredients.

• Check that the quality of food prepared by team members meet the required standard and make the necessary adjustments.

• Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.

• Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards..

• Carry out any other reasonable duties and responsibilities as assigned.