Chef De Partie

About The Role * Assist the Chef de Cuisine and the Sous Chef in the Operation and to replace them in their absence. * Supervises staff and ensures high levels of food preparation to deliver an excellent Guest and Member experience. A Chef de Partie would also be required to assist with food cost controls. Key Duties and Responsibilities * Gives tasks to Demi Chefs and Commis Chefs and checks that they are carried out correctly. * Maintains good employee relations and motivates colleagues. * Checks the main information board regarding changes in any banquet or other information regarding the organization. * Make sure the night is covered and pass all information on to the next shift. * Ensures HACCP forms are completed and hygiene standard is maintained. * Ensures all food preparation meets standards. * Prepares and presents high\-quality food. * Keeps all working areas clean and tidy and ensures no cross\-contamination. * Prepares all mise\-en\-place for all relevant menus. * Assists in positive outcomes from guest queries in a timely and efficient manner. * Ensures food stuffs are of good quality and stored correctly. * Contributes to controlling costs, improving gross profit margins, and other departmental and financial targets. * Assists other departments wherever necessary and maintains good working relationships. * Assists Head Chef/Sous Chef in training all staff in compliance with company procedures. * Reports maintenance, hygiene, and hazard issues. * Complies with hotel security, fire regulations, and all health and safety and food safety legislation. * Assist and monitor Commis Level Experience \& Educational Requirements * 2\-3 years in a similar role in a five\-star hotel. * Supervisory experience * Positive attitude * Good communication skills * Ability to work under pressure * Ability to work on own or in teams * Ability to make decisions * Ability to administer disciplinary action * Good product knowledge * Ability to produce checklists * HACCP control knowledge * Understanding Differences * Drive for Results * Organized and disciplined, dedicated and loyal (essential) About The Role * Assist the Chef de Cuisine and the Sous Chef in the Operation and to replace them in their absence. * Supervises staff and ensures high levels of food preparation to deliver an excellent Guest and Member experience. A Chef de Partie would also be required to assist with food cost controls. Key Duties and Responsibilities * Gives tasks to Demi Chefs and Commis Chefs and checks that they are carried out correctly. * Maintains good employee relations and motivates colleagues. * Checks the main information board regarding changes in any banquet or other information regarding the organization. * Make sure the night is covered and pass all information on to the next shift. * Ensures HACCP forms are completed and hygiene standard is maintained. * Ensures all food preparation meets standards. * Prepares and presents high\-quality food. * Keeps all working areas clean and tidy and ensures no cross\-contamination. * Prepares all mise\-en\-place for all relevant menus. * Assists in positive outcomes from guest queries in a timely and efficient manner. * Ensures food stuffs are of good quality and stored correctly. * Contributes to controlling costs, improving gross profit margins, and other departmental and financial targets. * Assists other departments wherever necessary and maintains good working relationships. * Assists Head Chef/Sous Chef in training all staff in compliance with company procedures. * Reports maintenance, hygiene, and hazard issues. * Complies with hotel security, fire regulations, and all health and safety and food safety legislation. * Assist and monitor Commis Level Experience \& Educational Requirements * 2\-3 years in a similar role in a five\-star hotel. * Supervisory experience * Positive attitude * Good communication skills * Ability to work under pressure * Ability to work on own or in teams * Ability to make decisions * Ability to administer disciplinary action * Good product knowledge * Ability to produce checklists * HACCP control knowledge * Understanding Differences * Drive for Results * Organized and disciplined, dedicated and loyal (essential)