Chef de Partie (193459)

This position will be placed at Holiday Inn Resort Bali Canggu (DPSBA)

The Criteria that needed:

• In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known 

• Prepares, cooks, serves and stores the following dishes:

  • Appetizers, Savories, Salads and Sandwiches

    • Applies organization skills for mise en place

  • Sauces

    • Produces hot and cold sauces for menu items ensuring consistency

  • Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes

  • Poultry and Game dishes

  • Meat dishes

    • meat marinades

    • carve meats

  • Fish and shell fish

    • sauces for fish and shell fish

    • garnishing techniques and methods of service for fish

  • Pastry, cakes and yeast goods

    • petits fours

    • desserts

  • Hot and cold deserts

    • Decorate, portion and present

  • Plates and Terrines

    • Prepares pastries for pate en croute

  • Thai Regional Dishes

    • Prepares extensive range of regional food, including appetizers, soups, curries, sauces, dressings

    • Prepares regional appetizers

    • Prepares soups

    • Prepares regional curries

    • Prepares regional sauces, dips and dressings

  • Asian Desserts

    • Produces a range of liquid and solid deserts

    • Produces and presents a range of steamed sweet rice based desserts

    • Produces baked desserts

  • Buffet Food

    • Prepares and presents food for buffets

    • Prepares and presents desserts for buffets

    • Stores buffet items

• Communicates politely and display courtesy to guests and internal customers

• Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards

• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information 

• Establishes and maintains effective employee working relationships

• Attends and participates in daily briefings and other meetings as scheduled

• Attends and participates in training sessions as scheduled

• Prepares in advance food, beverage, material and equipment needed for the service

• Cleans and re-sets his/her working area

• Implements the hotel and department regulations, policies and procedures including but not limited to:

  • House Rules and Regulation

  • Health and Safety

  • Grooming

  • Quality 

  • Hygiene and Cleanliness