Chef de Partie
Job Summary:
We are seeking a highly skilled and experienced Chef de Partie to join our culinary team. The ideal candidate will have a higher degree in Culinary Arts and a minimum of 1-2 years of experience in a similar position within a hotel establishment of the same category.
Responsibilities:
* Food Preparation: Ensure the set up and preparation of food before service, preparing and completing food items during service for a la carte and/or buffet menus according to hotel recipes and standards.
* Knowledge of Menus: Have full knowledge of all menu items, daily features, and promotions.
* Dish Presentation: Arrange and decorate dishes with taste and refinement.
* Team Management: Organize and coordinate preparations, ensuring that recipes are respected, and assist colleagues with specific tasks other than their specialty.
* Innovation: Make suggestions for new preparations, dishes, or presentations.
* Procedures and Policies: Apply procedures and policies within the hotel and all new procedures according to management orders.
* Environmental Practices: Apply and enforce environmental good practices in his department, particularly as part of the Green Globe certification.
* Stock Control: Organize and control the work of Commis Chefs in his section, transmit orders to his superior, and be responsible for stock levels.
* Hygiene and Safety: Be responsible for compliance with hygiene rules (HACCP) for his section, apply internal procedures in terms of health, hygiene, and safety, and minimize waste of raw materials.
* Communication: Enquire about events occurring within and outside the hotel, ensure that all employees are well informed, and respond to guests' requests.
* Relationships: Build and maintain effective relationships with other departments, convey the right values and good behaviors, and inform the Management Team of any incident or problem that occurs during work hours.
Profile:
The ideal candidate will possess a higher degree in Culinary Arts, minimum 1-2 years of experience in a similar position within a hotel establishment of the same category, excellent knowledge and respect of HACCP norms and hygiene standards, strong culinary skills, fluency in French and English, and mastering a third foreign language is highly desirable.
Rigor, excellent sense of detail, organization skills, availability, adaptability, sense of responsibility, and discretion and confidentiality are essential qualities for this role.