Chef de Partie

MAIN PURPOSE OF THE JOB : Assist the Kitchen Management Team with the operation of the kitchen(s), including food preparation and quality, and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled. Attend or read the handover briefing at the beginning of your shift to ensure that you are aware of any special requirements for the day. Assist in the documentation of all quality standards and the adherence to these standards. Maintain all assigned areas to the highest standards of cleanliness and tidiness Maintain exceptional standards of personal grooming and appearance Ensure that all menu items are prepared and presented according to established recipes and standards. Exceptional attention to detail and commitment to the highest standards of service and customer care within the food service department. Deliver efficiently and to a high standard all guest requests. Full adherence to all training requirements for self and team. Assist with training delivery for new recruits including departmental induction. Recognise and celebrate success within the team. Ensure that all kitchen equipment and storerooms are in proper operational condition and are cleaned on a regular basis. Adhere to governmental regulations as well as brand standards and hotel or company policies and procedures. Conduct proper food inventory procedures. Determine minimum and maximum stocks for all food, material, and equipment. Ensure the security and proper storage of food products (HACCP), inventory and equipment, and replenish supplies in a timely and efficient manner while minimising waste and pilferage. Skills : Culinary Skills Food Prep Strong Organisational Skills Excellent knowledge of HACCP system Teamwork Benefits : On site Car Park Meals on duty Uniform Discounted Gym Membership Staff rates in sister hotels Employee Assistance Programme Additional Annual Leave with service