Chef De Partie

Job description

Job Description

Reporting to the Cluster Executive Chef or his designate, responsibilities and essential job functions include but are not limited to the following:

·  Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
·  Ensure the consistency in the preparation of all food items for a la carte and or 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
·  Other duties as assigned

Qualifications

·  Previous experience in the Culinary field required
·  Journeyman’s papers or international equivalent required
·  Diploma Certification in a Culinary discipline an asset
·  Computer literate in Microsoft Window applications an asset
·  Strong interpersonal and problem solving abilities
·  Highly responsible & reliable
·  Ability to work well under pressure in a fast paced environment
·  Ability to work cohesively as part of a team
·  Ability to focus attention on guest needs, remaining calm and courteous at all times