Chef de Partie - In Room Dining

Salary Details

Salary Description: Competetive Salary Offered

Job Description For Chef de Partie - In Room Dining

SWISSOTEL

Company Description

"Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"

Job Description

The Chef de Partie - In Room Dining is entrusted with critical responsibilities that directly impact the success of our culinary operations and guest satisfaction. The role demands a high level of professionalism, expertise, and commitment to excellence.

• Oversee and manage team members within the designated area of responsibility, ensuring optimal performance and adherence to organizational standards.
• Rigorously monitor all kitchen activities to enforce compliance with internal policies, federal and state laws, regulations, and property-wide controls.
• Collaborate with management to uphold and elevate the department's service standards, consistently delivering exceptional guest experiences.
• Facilitate crucial interdepartmental communication by organizing and presiding over structured meetings with team members and other departments, ensuring seamless property-wide information flow.
• Manage internal and external guest relations with the utmost professionalism, demonstrating exceptional patience, tact, and diplomacy when addressing concerns.
• Effectively prioritize multiple tasks and meet stringent deadlines in high-pressure situations, maintaining composure and efficiency.
• Contribute to menu planning and meal preparation for various group sizes, ensuring consistent quality and presentation.
• Uphold rigorous sanitary standards and maintain optimal operating conditions for kitchen appliances, equipment, and food storage areas.
• Oversee the procurement of food and kitchen supplies, meticulously verifying quality and quantity to meet daily operational needs and special functions.
• Conduct precise estimations of food requirements, considering event specifications and guest numbers to ensure optimal inventory management.
• Develop and implement strategic plans for budgeting, provisioning, and inventory control.
• Perform essential culinary tasks, including mixing, chopping, and cooking, to support kitchen operations and maintain efficiency.
• Guarantee exceptional meal quality and guest satisfaction through rigorous quality control measures.
• Prioritize safety in all operations, strictly adhering to departmental and company safety protocols.
• Commit to ongoing professional development through continuous education and training to maintain industry relevance.
• Execute any additional job-related duties as assigned with diligence and professionalism.

• Minimum 2-4 years of professional culinary experience, with exposure to diverse kitchen stations and all-day dining services
• Mastery of various culinary techniques for breakfast, lunch, and dinner menu preparation
• Exceptional creativity, adaptability, and commitment to culinary excellence
• Strong communication, teamwork, and organizational skills
• Dedication to maintaining high standards of quality and presentation across all meal periods