Description:
Title: Chef de Partie
Reports to: Executive Chef/Sous chef
Position Overview:
To work with the kitchen staff for the purpose of producing high quality meals. To practice and teach portion control, quality control, waste control and product preparation techniques.
Our Vision is being leaders in creating experiences and properties that escape the ordinary.
Our Purpose is to make the day better for ourselves, each other, our group, our customers and communities. We do this by living our values of empowerment, possibilities and community. We achieve our Vision and Purpose by delivering on our goals and values.
Our Goals
- Growing revenue above market
- Maximise assets
- Business transformation
Our Values
- Empowerment: We make it happen
- Possibilities: We evolve and innovate
- Community: We make the connection
Key Accountabilities
- Ensure that the Hotel’s kitchens produce a high quality food product at all times.
- Anticipate and attend to the guest’s needs and desires immediately.
- Prepare sauces, soups and hot dishes for service and special functions.
- Demonstrate superior recipe knowledge for every item on the Hotel’s menus.
- Monitor food quality and quantity as it relates to portion control.
- Monitor all food storage facilities to ensure that proper storage techniques are being used and that the cleanliness standards of the Hotel are being maintained.
- Prepare and properly garnish all pantry items including salads, sandwiches, desserts, as well as the established menu and specialty items.
- Requisition the appropriate amount of food product in accordance with the established Hotel policies and procedures.
- Complete all work responsibilities and assignments in a timely manner.
- Ensure that all standard recipes are followed in all outlets.
- Maintain your self-appearance in accordance with the hotel’s grooming standards.
- Maintain a harmonious relationship with other members of the service team.
- Maintain an acceptable degree of knowledge with regard to food product.
- Comply with all of the established hotel operational policies & procedures.
- Maintain a clean & safe working environment.
- Have a full knowledge of, and practice all of the hotel’s established workplace health and safety guidelines (WH&S).
- Ensure the protection and maintenance of all operating equipment
- Attend all scheduled meetings.
- Perform any other duties as directed by the Executive Chef/Sous Chef
8 Jul 2025;
from:
uworkin.com