REQ13078 Chef de Partie (Open)POSITION SUMMARY:The Chef de Partie is responsible for working and supervising an assigned area or section in the kitchen, including all tasks related to food production within the section. The Chef de Partie follows the instructions given by the Sous Chefs and Chef de Cuisine to ensure the quality and consistency is maintained and takes responsibility to organize and supervise the activities of the cooks to support the same goals.PRIMARY RESPONSIBILITIES:
Works and supervises a specific area of an assigned Outlet ensuring the product consistency is attained and maintained regarding quality, appearance and taste
Ensures all employees perform the correct techniques and that they are familiar with relevant items and products
Ensures that all products and services are delivered accurately and in a timely manner while performing quality checks before service
Ensures that working stations and kitchen equipment are organized, clean and tidy at all times
Monitors daily operations stock and reports any shortages to anticipate needs and demand
Minimizes wastage and strives to reduce cost
Ensures items are stored properly with the correct labeling
Assists with the opening and closing processes and procedures of the Outlet
Ensures the Chef de Cuisine, Senior Sous Chef and Sous Chefs are informed of daily operations, raising any problems or concerns such as item quality and employee performance
Assists with the training and development of cooks, openly sharing knowledge
Establishes and maintains effective workplace relationships
Ensures timely reporting of malfunctioning or maintenance deficiencies to appropriate area
Maintains and exceeds Food Safety Standards in line with company policy, or as directed by management
Assists to ensure the punctuality and appearance of all Outlet employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards
Attends daily briefings and meetings when required
Adheres to all Company policies and processes
Reports accidents, injuries and unsafe work conditions to supervisors
Performs other reasonable job duties as assigned by supervisors from time to time
KEY PERFORMANCE INDICATORS:
Strong knowledge of relevant products, services and procedures
Continuous progress of Technical Skills
Staff retention and development
Hygiene Standards are met
QUALIFICATIONS:Experience
Minimum 5 years professional kitchen experience with 2 years in a similar role in Five-star hotels
Experience in a high-volume operation, working with international teams
Relevant experience in a variety of cuisines, or a specific style/cuisine as relevant to the position
Education
Culinary diploma from an accredited school
Food Safety training / certificate (ISO22000 preferred)
Skills
Hands-on, cuisine oriented primary skill set
Good management and leadership qualities
Good understanding of food cost
Quality management and quality control
Fluent communication in English and Greek is a must; any other language will be considered as a strong advantage
PERSONAL COMPETENCIES:
Attention to detail
Achieves agreed objectives and accepts accountability for results
