Chef De Partie

Job description

Key tasks

Key Duties
• Organise each food service so that it runs efficiently and productively.
• Liaise with Executive Chef and Sous Chef keeping lines of communication open between food and beverage production and service areas of the hotel.
• Coordinate food production and kitchen brigade to met food preparation and service requirements.
• Ensure all food produced is in line with kitchen recipes and standards.
• Prepare and cook all food orders with a sense of urgency.
• Check all food is stored and handled as per current food health and hygiene regulations.
• Ensure that work area, equipment and section is kept clean at all times, in accordance with current health and hygiene regulations
• Monitor daily kitchen food and product requirements and advise Executive Chef of these well in advance.
• Monitor food preparation and wastage costs control these by following efficient preparation methods and standard recipes.
• Any other reasonable request as required by Hotel Management.

Supervisory Duties
• Establish on-going On Job Training within the department to meet brand and service standards. Use department procedure manuals as a base for all service procedures and training.
• Induct new staff into the team, department and hotel in the first week of their employment using the orientation checklist.
• Openly communicate with staff ensuring regular briefings occur with all relevant information passed onto staff.
• Delegate duties so all aspects of the shift are covered, ensure concise handover to the next shift.
• Manage staff within guidelines outlined in the Accor Employee handbook and Hotel fact-sheet.
• Suggest any improvements that could be made to improve existing service or procedures, log and inform the Department Manager of any service or system problems.
• Ensure employees attend training programmes and meetings to constantly improve skills and knowledge.
• Do not divulge any Hotel or guest information either during or after employment with the company.
• Strive to implement the Accor Asia Pacific Service Vision and demonstrate active use of the Accor Values.

Mercure and its people

Hotels with individuality, passion for service and committed to quality and guest satisfaction.

Join a team of warm and friendly professionals who will share their love for hospitality.

Desired profile

Skills

Level of Education Others
Areas of study Cooking
Professional experiences 1 to 2 years
Languages essential English (Primary tongue)