JOB DESCRIPTION – CHEF DE PARTIE
CANDIDATE REQUIREMENTS
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Relevant Culinary Qualification required.
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At least 2 years Senior level supervision experience in a busy 4/5* hotel kitchen
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At least 5 years’ experience in the kitchen
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Proficiency in Microsoft Office Suite and experience in Tablepaths, Hotsoft, Volante, ProcureWizard or similar is advantageous and an expectation exists that all efforts will be made to move towards being proficient in the use, at least to some extent of these software packages.
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Commitment to maintaining high standards of customer experience and culinary excellence
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Effective Communication skills to liaise with suppliers, management and staff across a variety of nationalities and experience levels.
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Innovative and creative approach to culinary tasks, with a continuous drive to enhance the dining experience
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Attention to detail in kitchen operations, maintaining property image, customer service, food standards, costs, safety, and presentation
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Proactive approach to problem-solving, anticipating challenges, and finding effective solutions
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Basic financial understanding, including budgets, targets, wage-costs, and revenue generation
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Administrative skills –implementation and enforcement of policies and procedures
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Excellent listening and perception skills.
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Leadership abilities to effectively manage the assigned kitchen section. Being a good leader, who can assign tasks and motivate workers in a high stress environment will be very advantageous.
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Time management skills for handling a busy kitchen efficiently.
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Passion for sustainable practices and waste reduction
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A positive outlook and a can-do attitude, defaulting to a "YES" when assessing the feasibility of tasks.
REPORTING STRUCTURE
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Reports to Head Chef.
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Dotted Reporting line to Sous Chefs.
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Liaison with wider senior management group (HR, Finance, Operations).
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Responsible for all subordinate kitchen team.
PURPOSE OF THE ROLE
Contribute to the efficient operation of the kitchen by managing a specific section, ensuring adherence to high food standards, and promoting a professional culinary environment. Execute the Head Chef's vision in the assigned section and actively participate in team training for skill enhancement. Assist in maintaining health and safety standards, operational efficiency, and contribute to menu development and promotions, aligning efforts with the overall goal of optimizing profitability and upholding company standards.
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TASKS AND RESPONSIBILITIES
This list is comprehensive but not complete. Team members are expected to take on additional tasks as directed and reasonably requested by their managers from time to time.
1.
Menu Planning & Development
a)
Contribute to the development of unique and cuisine-appropriate dishes within the assigned kitchen section to elevate the culinary experience.
b)
Collaborate with more senior chefs to determine section-specific item prices, assist in creating cost proposals, and contribute to the compilation of diversified menus.
c)
Stay informed about trends in the local and international F&B industry, particularly within the specific culinary domain, ensuring that the section's menu remains diverse, relevant, and appealing, while seeking guidance from senior chefs.
d)
Introduce new dishes to the section's menu under guidance and contribute to creating tasting menus for various events within the designated culinary area.
e)
Participate in food design initiatives within the assigned section under the guidance of senior chefs.
f)
Contribute to fostering creativity and innovation within the team by suggesting updates to the section's menu and exploring new service styles in alignment with the overall culinary vision.
2.
Food Preparation and standards
a)
Provide guidance to the kitchen staff within the designated section, actively participating in the execution of proper cooking techniques and presentation to maintain high culinary standards.
b)
Ensure that all meals prepared within the assigned section, including those personally cooked, adhere to specified recipes and meet portion control guidelines.
c)
Collaborate hands-on with kitchen staff within the section to identify and introduce new culinary techniques that enhance the overall quality of food.
d)
Regularly engage in the review and update of standardised food presentation guidelines for each dish within the assigned culinary area.
e)
Actively participate in tastings to ensure the maintenance of a consistent and high level of flavour in all dishes prepared within the designated section.
3.
Continuous Improvement and Training
a)
Introduce new culinary techniques within the assigned kitchen section with guidance.
b)
Engage in quality improvement projects under the supervision of more experienced chefs, contributing to the enhancement of culinary processes within the designated area.
c)
Attend relevant training courses as needed and identify training needs for kitchen personnel within the specific culinary domain.
d)
Participate in a Chef Trainer role within the assigned section under the guidance of more experienced chefs, actively contributing to the training and development of kitchen staff
4.
Sustainability Initiatives
Support, promote, and actively participate in sustainable energy, water, and waste initiatives to create a more sustainable, low-carbon, and efficient kitchen.
5.
Revenue Generation (under the guidance of the Head Chef and Sous Chef)
a)
Contribute to fostering a motivating environment within the assigned kitchen section, encouraging collaborative idea generation with the guidance of more experienced chefs.
b)
Play a role in revenue generation by applying a basic knowledge of the hotel's offerings, collaborating with more experienced chefs to enhance sales within the designated culinary area.
c)
Stay informed about food trends relevant to the specific culinary domain, seeking guidance from senior chefs to ensure menu relevance and appeal.
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d)
Participate in collaborative efforts with the F&B Department on cross-marketing strategies within the assigned section, working under the guidance of more experienced chefs to contribute to revenue opportunities.
e)
Innovate and adapt to different customer types and business strategies within the designated section with assistance from senior chefs, contributing to the overall revenue generation goals
6.
Health & Safety
a)
Familiarise yourself with Health and Safety legislation.
b)
Ensure hygiene and food safety standards, with a focus on essential elements.
c)
Collaborate with more experienced chefs to ensure adherence to rules and regulations.
d)
Assist in the upkeep and maintenance, with guidance from senior chefs.
e)
Familiarise yourself with policies and SOPs related to health and safety, implementing them under the guidance of more experienced chefs.
f)
Ensure thorough familiarity with exits and fire escapes, collaborating with senior chefs for emergency procedures.
7.
Employee management (under guidance of Head Chef and Sous Chef)
a)
Support the leadership, motivation, and development of the kitchen team, contributing ideas and achieving cost-effective results under the guidance of more senior chefs.
b)
Educate team members about the hotel and their roles, ensuring accountability for tasks and smooth kitchen operations during your shifts.
c)
Demonstrate diplomacy in challenging situations, building trust and respect among team members.
d)
Assist in maintaining accurate work-hour records, distributing rosters, and overseeing weekly hours, preparing for payroll under guidance.
e)
Collaborate with HR on Human Resources functions within your scope, such as recruitment, discipline, and performance management, ensuring compliance with policies and employment legislation.
f)
Contribute to talent development by identifying and training aspiring chefs to meet hotel standards.
g)
Ensure team adherence to relevant Company Policies and standards.
h)
Set and achieve developmental objectives for yourself and the team.
i)
Assist in planning daily and weekly cleaning schedules, ensuring areas are well-maintained and presentable.
j)
Collaborate with HR on workforce planning, participating in interviews and recruitment decisions.
k)
Foster stable and positive working conditions to encourage a high level of morale and productivity.
l)
Lead by example, providing hands-on support to the kitchen team.
m)
Provide regular feedback through job chats and appraisals, following established structures.
n)
Ensure team compliance with hygiene and presentation standards.
o)
Provide leadership, motivation, and guidance to foster continuous development within the kitchen team.
p)
Assist in effective rostering for productivity and efficient use of employees during shifts.
q)
Ensure appropriate supervision of employees, maintaining a strong presence and leading by example.
r)
Identify training needs and collaborate with HR and GM to track training requirements.
8.
Communication
a)
Understand the importance of team communication to achieve objectives within budget constraints and maintain motivation.
b)
Participate in or facilitate regular communication meetings with the team, alongside Sous Chefs, to monitor progress and share ideas, information, and targets.
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c)
Conduct regular meetings with Heads of Departments from other areas of responsibility to actively listen and gather feedback.
d)
Ensure thorough briefings of function sheets to staff and share relevant information to uphold a high standard of service.
e)
Ensure all menus are accurately typed with allergens and correct details for transparent communication.
f)
Maintain visibility in the workplace to enhance open communication and accessibility.
9.
Other General / Administrative
a)
Seek opportunities for technical training and professional development, attending sessions as required.
b)
Collaborate with more experienced chefs to review department procedures, implement new procedures, and assist with improvements.
c)
Adhere to company policy and procedure, with guidance and enforcement from more experienced chefs.
d)
Conduct any other duties as directed by the General Manager and Senior Leadership team, with guidance from more experienced chefs.
e)
Manage day-to-day administration of the kitchen, with oversight from more experienced chefs.
10.
Teamwork & Collaboration
a)
Actively support and collaborate with wider organisation team members under the guidance of senior chefs.
b)
Promote effective communication between the operational team and the kitchen, ensuring a cohesive team dynamic with guidance from senior chefs.
c)
Resolve conflicts or disagreements with colleagues professionally and constructively.
d)
Assist in onboarding and development of new team members under the guidance of senior chefs.
e)
Foster a welcoming and inclusive environment, promoting teamwork and camaraderie, with guidance from senior chefs.
f)
Collaborate with Operations, Bar, and Restaurant Managers under the guidance of more experienced chefs.
g)
Share knowledge and skills with colleagues, promoting continuous learning and growth, aligning with the established organisational structure under the guidance of more experienced chefs.
