Chef De Partie 厨房主管

Industry:
Hotels Clubs and Spas
Department:
Food Production/ Kitchen
Level:
Supervisory level
Location:
Asia
Salary Description:
Competitive
Posted:
02-Dec-16
Recruiter:
Raffles Hotels and Resorts
Job Ref:
RSA00095

Raffles Hotels & Resorts is a collection of award-winning luxury hotels located in vibrant destinations around the world. Unique with its own distinct personality, each Raffles hotel distinguishes itself with the highest standards of product and service.
We offer excellent career development and growth opportunities for our colleagues who have the talent, dedication, drive and passion to be part of leading global luxury hospitality brand.

Raffles Hainan, located in the "Hawaii of Asia" - Hainan, will enjoy a superior beachfront location while offering guests direct access to the adjacent championship golf course. The resort's 299 guestrooms and 32 luxurious villas are among the most spacious and all offer commanding sea views. The resort will feature 7 exciting food and beverage concepts, a 1,400 sqm Raffles Spa, a grand ballroom and flexible meeting spaces for special events.

If you are looking for a dynamic environment for growth, please join us as:

Chef de Partie

PURPOSE OF POSITION
To train and supervise the work of the kitchen personnel in their sections. Maintain high standards of food preparation and service in the appointed kitchens.

KEY ROLES & RESPONSIBILITIES
Operations

• Assist the Chef de cuisine and Sous Chef to ensure sufficient and high quality food is prepared and displayed as mandated by the Executive Chef in order to acquire maximum customer satisfaction and profitability.
• Complete all work assigned by the management in any section of the kitchen, restaurant, or banqueting.
• Maintain the high standards of the days operations when the sous chef is absent.
• Able to demonstrate a positive attitude and take pride in one's work. This must be reflected in the product produced for our guests to consume.
• Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications.
• Determine the required mise-en-place according to menu orders and check the store requisitions prepared by subordinates. Ensure the received products meet the predetermined quality and purchase specifications.
• Maintain high standards of appearance and good personal hygiene.
• Ensure that you report to work on time as per culinary department schedules
• Report any sickness or absence from work using the correct procedures.
• Maintain a high standard of cleanliness and sanitation in and around all culinary work areas .and ensure that all colleagues clean their stations after every service.
• Report to culinary management any maintenance defects using the correct and proper procedures.
• Adhere to all the standards of food presentation, production, and portioning controls.
Hygiene and Sanitation/ Maintenance

• Be aware of and adhere to company policies and statutory requirements with regards to health and safety, sanitation, and fire procedures
• Ensure safe and proper use of equipment at all times and to instruct this to all culinary colleagues
• Ensure all food products are stored properly in their appropriate fridges and storage containers throughout shift
• Ensure all fridges and food storage areas are impeccably maintained during service and that all products are properly rotated, dated, and stored at end of your shift.
• Check all machinery, ensure proper maintenance and usage of the equipment, and follow up with Engineering on work order forms
• Ensure proper storage and rotation of all food items relating to your work area.
Human Resources and Training

• Work calmly and efficiently while promoting good working relations in the culinary department.
• Co-operate and enhance relationships with all other hotel departments at all times
• Able demonstrate a professional attitude when dealing with all associates and train them to consistently adhere to the quality standards of the Culinary department at all times.
• Coordinate Restaurant/Banquet/food production, and all specific duties to junior staff
• Ensure good customer relations are maintained at all times, in particular when working in the public areas of the hotel.
Others

• Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position.
• Report any questionable product concerns to the Chef de Cuisine immediately to maximize product utilization and minimize wastage.
• Check that all stations are properly set prior to service to ensure a smooth service period (and make the necessary corrections if needed)
• Ensure that you and your culinary associates are properly attired and presentable when in contact with guests.
• Notify the Culinary Management immediately of any production problems or product shortages before the problem can affect our guests experience.
• Ensure that there is sufficient supply of high quality mis enplace for next shift
• Able to empower oneself with other associates when an issue of poor quality product could affect our guests' dining experience. Must take appropriate and immediate action to ensure guest satisfaction.
• Able to demonstrate positive attitude and take pride in one's work. This must be reflected in the product produced for our guests to consume

Qualifications:

• Previous leadership experience in the culinary field required
• Strong interpersonal and problem solving abilities
• Highly responsible & reliable
• Ability to work well under pressure in a fast paced environment
• Ability to work cohesively with fellow colleagues as part of a team
• Ability to focus attention on guest needs, remaining calm and courteous at all times

Contact Details:
Raffles Hotels and Resorts
Tel: .
Contact: HR Department

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