Chef de Partie (Seasonal)
Melco Resorts & Entertainment
- Λεμεσός
- Προσωρινή
- Πλήρης Απασχόληση
- 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
- Strong knowledge of relevant products, services and procedures
- Continuous progress of Technical Skills
- Staff retention and development
- Hygiene Standards are met
- 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
- Culinary diploma from an accredited school
- Food Safety training / certificate (ISO22000 preferred)
- 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
- Attention to detail
- Achieves agreed objectives and accepts accountability for results
- Displays a high commitment to delivering results
- Leads others to achieve business objectives
- Communicates effectively
- Displays the highest level of integrity
- Ability to maintain discretion
- Self-motivated
- Approachable