Chef De Partie Grill Section

Job description

Job Description

·  Prepare and present menu items showing variety and flair, within the cost margins specified by the hotel.
·  Ensure strict stock rotation and minimum wastage.  Have stock control procedures implemented and maintained.
·  Order necessary foods according to proposed business demands.  Consult with Executive Sous Chef/Head Chef/Executive Chef for guidance and authorisation of order.
·  Liaise with Restaurant employees regarding the availability of menu items, additions to the menu and any relevant changes.
·  Work with and co-ordinate the work of apprentices in the preparation and production of food as required.
·  Prepare and ensures availability of mis en place as required.
·  Support/Coach/Lead & Motivate kitchen colleagues
·  Actively share ideas, opinions & suggestions in daily shift briefings
·  Ensure storeroom requisitions are accurate to minimize repeat visits
·  Ensure all kitchen colleagues are aware of standards & expectations
·  Promote Health and Safety  at all times ensuring proper hygiene as per municipality requirements, local regulations and brand standards
·  Ensure all grooming, spot check and temperature control sheets are filled as required
·  Maintain cleanliness and proper rotation of product in all chillers
·  Minimize wastage/ spoilage
·  Maintain consistent on the job training sessions for culinary colleagues
·  Liaison daily with Outlet Chefs to keep open lines of communication & guest feedback
·  Strives to maintain & improve all food preparations & presentations
·  Strives to improve TrustYou results for Food Quality
·  Act as an extension of kitchen managers to communicate food consistency & quality
·  Assign and follow – up tasks as dictated by business volumes
·  Performs any other reasonable duties as required by the department head.
·  Keep all working areas clean and tidy.  Ensure all equipment is maintained, serviced and cleaned.  Report any problems to the Executive Chef.
·  Assist and liaise with chef on duty as required.

Qualifications

·  Has worked in a 5 Star Hotel or luxury brand Hotel for a minimum of 1 year. Previous culinary experience an asset.
·  Culinary School and/or Hospitality diploma is an asset
·  Food Hygiene and Safety trained
·  Strong communication skills
·  Enthusiastic and with outgoing personality who is very guest driven
·  Ability to work in a fast paced environment

Additional Information

·  Having completed and apprenticeship and/or achieved trade recognition a Chef De Partie works as part of the kitchen team. Engaged in cooking, baking, pastry cooking or butchering duties. 
·  This position involves food preparation and presentation with flair for breakfast, lunch and dinner for A la Carte, room service, functions and buffet service.
·  Maintain a clean and hygienic work environment whilst ensuring a product of high quality and presentation standards. 
·  Demonstrate commitment to customer service for internal and external customers.