Chef de Partie

Job Summary

Under the general direction of the Sous-Chef or his/her delegate, and within the limits of established IHG and local Hotel policies and procedures, supports the Chef de Cuisine by preparing, presenting, storing and serving a selection of dishes, whilst supervising junior members of the Kitchen.

Essential Duties and Responsibilities

1. Provides direction to the Kitchen helpers, including Commis and Stewards.
2. Prepares in advance Food, Beverage, materials and equipment needed for the service.
3. Cleans and resets the working area.
4. Checks daily menu and buffet items of the outlet to determine the variety and quantity of food to prepare.
5. Sees that all food prepared is due so in a wholesome, clean appetizing and attractive manner.
6. Checks function sheets, outlet daily reservations and daily menu items to determine the kind and quantity of meat, seafood, vegetables and dry stores to order to order from stores and production kitchens.
7. Sees that all fridges, reach-ins and freezers are cleaned and in order at all times.
8. Plans and supervises the par stocks and inventory of his stores and freezers.
9. Checks portion sizes of meat, fish, poultry, etc…received from butcher.
10. Checks and reviews closing and cleaning list prepared by the Chef de Cuisine to ensure its effectiveness.
11. Maintains workstation in a safe, hygienic and presentable state at all times and reports and damages to supervisor.
12. Attends and participates training sessions as scheduled.
13. Maintains a high standard of personal hygiene and grooming at all times.
14. Demonstrates understanding and awareness of all company policies and procedures relating to Health, Hygiene and Fire Life Safety.

Experience:

3 to 4 years

Competencies: 
Customer Service Orientation
Problem-Solving/Decision Making
Planning/Organizing
Drive for Results
Team Orientation