Chef de Partie

POSITION OVERVIEW

The Chef de Partie is responsible for the overall management of the hotel’s main kitchen, ensuring that high standards of quality, creativity, and consistency are achieved across all dishes served. This position requires leadership in menu planning, team supervision, inventory management, and budget control. The Chef de Partie collaborates with other departments to deliver an exceptional dining experience for guests, while maintaining a clean and safe kitchen environment.

DUTIES AND RESPONSIBILITIES

Culinary Leadership and Team Management

• Oversee Kitchen Operations: Manage the daily kitchen activities, including preparation and production across all meal periods, ensuring food is prepared and presented to exacting standards.
• Lead and Mentor Kitchen Staff: Supervise and guide the culinary team, providing training, mentoring, and performance feedback to ensure high productivity and team cohesion.
• Set Standards and Expectations: Establish and enforce standards for food quality, presentation, and consistency, ensuring all dishes reflect the hotel’s commitment to excellence.

Menu Execution

• Recipe Development and Refinement: Develop, test, and document recipes, ensuring consistency in taste, portioning, and presentation.
• Collaborate with Other Departments: Coordinate with the Sales and Events teams to design special menus for private events, VIPs, and other tailored dining experiences.

Inventory and Budget Management

• Manage Inventory and Ordering: Oversee inventory levels, track ingredient usage, and ensure timely orders through the SERVO system, optimizing stock levels while reducing waste
• Budget Control and Cost Management: Monitor food costs, implement cost-saving measures, and stay within budget while maintaining quality and consistency.
• Update Records and Paperwork: Maintain detailed records of purchases, inventory, and production data in SERVO, ensuring accurate tracking and budget alignment.

Health, Safety, and Hygiene

• Enforce Food Safety and Hygiene Standards: Ensure the kitchen adheres to all health, safety, and food hygiene regulations, conducting regular inspections to maintain a compliant work environment
• Equipment Maintenance and Sanitation: Ensure all equipment is maintained, cleaned, and sanitized, reporting any maintenance needs to prevent disruptions in production.

Culinary Excellence and Industry Knowledge

• Stay Informed on Culinary Trends: Regularly research culinary trends, techniques, and ingredient sourcing to keep the menu innovative and relevant
• Guest Experience Enhancement: Uphold and enhance the dining experience by constantly reviewing and improving food quality and service

Additional Responsibilities

• Support Banquet and Special Event Preparation: Collaborate with the Banquet Head Chef on menu planning and execution for large-scale events.
• Perform Other Assigned Duties: Assist with other kitchen-related tasks as needed to support the hotel’s culinary operations.

EDUCATIONAL REQUIREMENT

Bachelor’s degree Hotel and restaurant Management or any related course

EXPERIENTIAL REQUIREMENT

• At least 1-3 years of related work experience in a same capacity in customer service industry
• Commitment to customer satisfaction and service excellence
• Additional qualifications include excellent beverage preparation skills and knowledge of bar health and safety guidelines.

Benefits:

• Employee discount
• Opportunities for promotion
• Staff meals provided

Work Location: In person