About this role
Organise kitchen operations and prepare and serve a range of dishes, whilst supervising junior members of the Kitchen Brigade. The job of Chef de Partie is executed satisfactorily when: HACCP is implemented and practiced. Communication is done politely and displays courtesy to guests and internal customers. Effective employee working relationships are established and maintained. Familiarity with property safety, first aid and fire and emergency procedures is demonstrated and equipment is operated safely and sensibly. Prepare in advance food, beverage, material and equipment needed for the service. Dishes are prepared, cooked, and served according to the restaurant’s menu. Provide direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards. In absence of Manager, conduct shift briefings to ensure hotel activities and operational requirements are known. Work with Superior and People Services Manager to ensure the departmental performance of staff is productive. Conduct on the job training in accordance with the departmental standards and procedures and maintain a record of progress for each staff member. Provide input for probation and formal performance appraisal discussions in line with company guideline.