About this role
Job Purpose
To maintain a high standard of all food preparation, service and hygiene in their respective Kitchens, according to the standards required by the management. Chef de Partie might take charge the Sous Chef Kitchen operation when the Sous Chef is on leave or absent from work / ensure consistency in the food quality, taste and presentation.
Responsibilities
ATTITUDE
To reflect the ACCOR philosophy by providing the highest quality of service to our customers and employees. By always adopting a positive attitude and keeping the team spirit at the highest levelTo greet with a smile at all times to colleagues or guests anywhere in the hotel (front or back of the house)To take pride in personal appearance for personal hygiene and uniformOPERATION
To co-ordinate, in detail on the Restaurant / Banquet / food production, and all specific duties to all employees under his supervisionTo check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and to ensure that food served is always of the highest standardsTo constantly check the quality of food prepared with regard to taste and temperatureTo insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standardsTo monitor and fully implement the portion control established with the recipe cards and the butcher test. To minimize waste and spoilageTo check stores and refrigerators and be responsible for the proper storing and recycling of leftoversEnsures smooth and effective communication among the kitchens and with other departmentsTo work closely with receiving and storeroom. To make sure that received goods are of the standard quality and according to hotel’s specificationsTo constantly be alert on freshness, presentations and temperature of food servedTo check with on set-up prior to operationsTo implement with Sous Chef logbook for his section with a standard report form to be sent to the Executive Chef’s office dailyUpdates menu recipe cards and menu planning for promotionsHYGIENE AND SANITATION
To fully understand the guidelines set by ACCOR Safe Food and Hygiene StandardsLease and work closely with the Chief Steward for pre-planning and execution of delivery and cleanliness of equipmentTo check all machinery, ensure proper maintenance and usage of the equipment, and follow up with Engineering on work order forms. Misuse of equipment should be reported, and disciplinary action should be takenEnsures that staffs follow the hygiene and sanitation procedures when handling food / equipment / utensils.To ensure that working areas, working tables, working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans etc. are cleaned and sanitized as per ACCOR Safe Food and Hygiene StandardsTo ensure that the refrigerators and deep freezers, ceiling, walls, floors and shelving etc. are clean at all timesTo check drawers, under-counter refrigerators and reach-in refrigerators to ensure that they are clean, and the contents are always fresh and datedTo work closely with the Chief Steward and monitors that exhaust hoods, stoves, ovens, salamanders, deep freezers, steamers, filters, boiling pans, Bain Marie, hot and cold cabinets etc. are spotless and cleaned on a daily basis.STAFFING
To report to the Executive Chef / Chef de Cuisine / Sous Chef on all staff and operation mattersTo monitor staff schedules and ensure punctuality at workTo report all complains to the Executive Chef / Chef de Cuisine / Sous ChefTo provide the necessary assistance / support to staff and Executive Chef / Chef de Cuisine / Sous Chef to their goalsCOST CONTROL
Ensures food portioning, serving, requisitions / receiving from stores are properly controlled Profile
Knowledge and Experience
Preferably have 1 – 2 years experience in the same positions5 stars & Luxury brand experience will be beneficialAdditional certification(s) from a reputable Culinary school will be an advantageSolid understanding of food safety, hygiene standards and kitchen operational procedureGood reading, writing and oral proficiency in English languageAbility to speak other languages and basic understanding of local languages will be an advantageCompetencies
Strong leadership, interpersonal and training skillsGood communication and customer contact skillsService oriented with an eye for detailsAbility to work well in stressful & high-pressure situationsA team player & builderA motivator & self-starterWell-presented and professionally groomed at all timesFlexible and adaptable to different working locationsComputer knowledgeableFinance knowledgeable Possess skills of leadership, developing, strategic thinking, problem solver. Excellent communication.Results and service oriented with an eye for details.Ability to multi-task, work well in stressful & high-pressure situations.A team player & builder.A motivator & self-starter.Well-presented and always professionally groomed.