Chef de Partie

Key Responsibilities

• 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.  
•   In absence of Manager, conduct shift briefings to ensure hotel activities and operational 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.
•  Log security incidents and accidents in accordance with hotel requirements.
•  Communicate to their superior any difficulties, guest or internal customer comment on and other relevant information.
•  Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.