About this role
1. Knowledge and Ability
To have thorough knowledge of all SOP’s and P&P’s for Culinary departmentTo have thorough knowledge of local rules and regulationsTo have advance knowledge Accor Online PlatformsTo have extensive knowledge of hospitality sector, especially upper luxury segmentTo have thorough knowledge about Raffles brand values, LQA Standards and Forbes Standards,Good written and verbal communication skills in EnglishAble to develop rapport with colleagues and management staffAbility to work cohesively with co-workers as part of a teamAbility to focus attention on guest needs, remaining calm and courteous at all timesAbility to promote positive relations with guests and patronsAble to exercise good judgement with difficult guestsUnderstanding and ability to work in a multi-cultural environment
2. Service
Foster Raffles Values; Authenticity, Humility, Excellence, Generosity, Graciousness, StewardshipInternalize Raffles Brand personality; Charismatic, Cultured, Charming, Warm, Witty, JoyfulGo extra mile to make sure every employee's needs are not just met, but exceeded.Treat every employee with respect and make them feel valuedCreate relationship with employees that is based on open and sincere communication which leads to building long lasting trustful relationshipsGo extra mile to make sure every guest needs are not just met, but exceeded.Assist and support team members and other departments in order to ensure a smooth operationHire the right talent in the right position and ensure that existing talents are retained to have employees who exhibit higher engagementSave cost and time by following innovative practices and implementing them to existing processes for adapting changing conditionsNever fail the Top 5 Service ExcellenceLook at meSmile at meTalk to meListen to meThank me
3. Operations
Plan and coordinate the activities of the team to ensure operative effectiveness.Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies.Ensure to contribute to achieve the objectives set within the culinary department.Manage the team to ensure the proper use of equipment and efficient completion of all tasks.Monitor grooming and personal hygiene of the team to ensure that the standards are maintained.Ensure that the team has been trained for all safety provisions.Analyse food costs and determine most cost-effective recipes while ensuring that standards are maintainedIdentify optimal, cost effective use of the resources and educate the team on the same.Monitor the operations of the assigned function to ensure that the food wastage is minimized. Ensure that all dishes are prepared according to the recipe and to the correct quantity. To ensure that the section is being kept clean and tidy at all times as per the standards. Closely communicate with Restaurant Manager & Assistant Manager, on special functions, booking, menu item availability, service problems, guest comments and guest preferences. Ensure to take extra care to prevent the use of contaminated products in any process of food preparation. Monitor the presentation of food to ensure that it complies with company standards and set guidelines. To ensure that Commis chefs receive the appropriate training and optimum guidance. Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated. promptly to the Executive Sous chef or Executive chef.Attend to day-to-day problems and needs concerning equipment and food supplies.Ensure to monitor quantity and quality of food products to ensure compliance with the stand
4. Leadership
Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/featuresBe well versed in hotel fire & life safety/emergency proceduresAttend all briefings, meetings and trainings as assigned by managementReport for duty on time always wearing clean and complete uniformAlways maintain a high standard of personal appearance and hygienePerform other reasonable duties assigned by the assigned by Manager / Management of the Hotel5.Values
AuthenticityHumilityExcellenceGenerosityGraciousnessStewardship
SECTION THREE: JOB SPECIFICATIONS
Position Demi Chef de partie
CHARACTERISTICS
REQUIRED
ESSENTIAL
DESIRABLE
PHYSICAL
Neat appearanceArticulateGood Posture
LANGUAGES
Oral and written fluency in EnglishLocal languageOther languagesQUALIFICATIONS /
TRAINING
Post-Secondary Education or relevant qualifications in Hotel Management
WORK EXPERIENCE
Minimum 2 year as Demi chef de partie experience preferably in luxury hotel
DISPOSITION
Leadership;
Relationships;
Character;
Potential
Motivator and self-starterDisplays initiativeCommitment to professional valuesTeam builder
OTHERS
Industry NetworkGood training skillsCoaching certificate