Scope of Position
The Chef de Partie is responsible to assist the Sous Chef or Chef de Cuisine in supervising culinary operations of a specific kitchen or outlet.
Maintain clear communications with the Sous Chef or Chef de Cuisine, including all relative internal communications, and to relay all guest comments both positive and negative.
Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.
To supervise the kitchen team and produce consistently high quality food production and presentation, always meeting agreed standards.
He is to ensure a positive & professional working environment throughout the kitchens and influence culinary members through demonstrating technical skills, sharing knowledge and upholding all culinary & hotel standards.
Train and develop junior kitchen staff to operate to the required standards as established by the Hotel and Chef’s Office.
Ensure that agreed food hygiene, licensing and safety standards are communicated, upheld or surpassed, at all times.
Abide by all rules, regulations, policies and procedures of the hotel.
Ensure the effective Inter kitchen and inter departmental communications are conducted in professional manner
Ensure kitchen is set up and closed according to Standard Operating Procedures, including correct storage of all foods and meeting hotel Standards.
Minimum high school, tourism school or culinary school certification
Minimum of 5-7 years cooking experience in restaurant and/or 4-5 star hotel kitchen (or relevant work experience)
Minimum of 2 years in supervision experience
Able to work flexible schedules
Self-motivated and team player
Ability in fast pace environment
Able to lead a team of young chefs
负责管理厨师， 保证菜品的色、香、味、形， 达到菜品的标准。