Chef de Partie

Organise kitchen operations and prepare and serve a range of dishes, whilst supervising junior members of the Kitchen Brigade. Prepare in advance food, beverage, material and equipment needed for the service. Cook and serve dishes according to the restaurant’s menu.

Provide direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards. Clean and re-set their working area.

Requirements

are known. Work with Superior and People Services Manager to ensure the departmental performance of staff is productive. Conduct on the job training in accordance with the departmental standards and procedures and maintain a record of progress for each staff member.

Provide input for probation and formal performance appraisal discussions in line with company guideline. Ensure new staff attends Corporate Orientation within first month of hire and departmental orientation is completed within first two weeks. Coach, counsel and discipline staff in breach of hotel policies and departmental procedures, providing constructive feedback to enhance performance.

Work with superior in the preparation and management of the department’s budget and be aware of financial targets. Recycle where-ever possible and enforce cost saving measures to staff.

Communicate to their superior any difficulties, guest or internal customer comment on and other relevant information.

Responsibilities

and tasks can be added at any time according to the needs of the business and of the hotel.