Chef de Partie

JOB SUMMARY
The Chef de Partie is responsible for the efficient operation of a specific section within the kitchen, ensuring the highest standards of food quality, preparation, and presentation. By leading a team of Demi Chefs and Commis Chefs, the Chef de Partie maintains a productive and organized work environment, contributing significantly to the overall culinary excellence and guest satisfaction at Newport World Resorts. This is achieved through expert culinary execution, effective team leadership, diligent quality control, and adherence to established food safety and hygiene protocols.

RESPONSIBILITIES
Culinary Excellence and Production
Ensures culinary excellence and drives efficient production by overseeing and participating in the preparation, cooking, and presentation of all food items within the assigned section, maintaining exceptional quality, consistency, and adherence to established standards. Involves utilizing advanced culinary techniques, adhering to standardized recipes, and ensuring timely and efficient production to meet service demands and exceed guest expectations. Crucial in upholding the restaurant's culinary reputation by ensuring each dish is executed to perfection.

Quality Control and Food Safety
Maintains rigorous quality control and implements food safety standards by maintaining the highest standards of food safety and hygiene within the section, ensuring compliance with all relevant regulations and Newport World Resorts' standards. Involves monitoring food handling, storage, and preparation practices, conducting regular quality checks focused on food safety, and implementing corrective actions as needed to safeguard guest health and uphold the restaurant's reputation. Also includes regular monitoring of equipment functionality to ensure safety and operational efficiency.

Inventory Management and Cost Control
Optimizes inventory management and controls food costs by optimizing resource utilization and contributing to the financial profitability of the kitchen section by managing inventory within the section, ensuring proper storage, stock rotation (FIFO), and minimizing waste to control food costs. Includes monitoring stock levels, ordering ingredients, and working with the Kitchen Manager/Storeroom to ensure efficient supply management and cost-effective operations.

People Management

• Performance Management: Manage and drive high performance among direct reports, and help them achieve their performance goals . This also includes conducting performance evaluations.
• Coaching and Mentoring: Provides guidance to direct reports in performing their areas of responsibility, and supports their growth and development.
• Employee Engagement: Implement initiatives and provide a work environment that will promote employee engagement and high commitment to the company.

QUALIFICATIONS

• Must be a College graduate
• At least three (3) years work experience in a Demi Chef role
• Organized and has great attention to details
• Flexible to changing business demand
• Has strong leadership characteristics to delegate tasks, influence, motivate, and develop team members