Lebanese Sr. Chef De Partie

Your day to day

1.  Supervising, co-ordinating and participating in the preparation of all Stocks, Soups, Sauces, Daily Special, Theme Night preparation, Banquets, Roasts, Cooking Vegetable and any cooked food items for all Kitchen Outlets.

2. Observes and tastes food when being cooked, ensures that food is prepared according to recipes in classical and culinary manner.

3. Supplying all Kitchen Outlets according to Inter-Kitchen requisitions.

4. Checks the Daily Menu, Function Sheets, Par Stock, to determine the type and quality of food items to be prepared.

5.   Prepares the requisition for groceries and food items based on par stock. 

6.  Prepares time schedule of his section and submit to Sous Chef for approval

7.Ensures cleanliness of all utensils, cooking equipment, working tables, cold fridges and Kitchen area.

8. Ensures that Hotel’s Cost Control policies and procedures are followed.

9. Other duties and responsibilities which might be assigned from time to time by the Exec. Chef

10. To consistently provide and maintain the highest standard of guest care and service.

11.  To ensure that you and all reporting staff maintain a high standard of personal hygiene and grooming at all times.

12.  To ensure that designated uniforms are worn well pressed and in a good state of repair and to ensure that name badges are worn at all times.

13.  To assist your Outlet Manager in maintaining and updating the departmental Service Standards Manual.

14.  To ensure that you and all reporting staff demonstrate the required Service Standards.

15. To assist your Outlet Manager in regularly monitoring staff performance   against agreed criteria.

16. To have a good knowledge of all hotel facilities and be able to answer guest   questions in a quick, polite and helpful manner.

17. To handle any guest complaints or problems promptly and to ensure that all resolved/unresolved incidents are reported to your Outlet Manager.

18. To ensure company, hotel and statutory rules, regulations and policies are adhered to at all times.

19. To act on your responsibilities for Health and Safety at work.

20. To demonstrate a working knowledge of fire prevention and to ensure that staff follow the hotel evacuation procedures on hearing the alarm.

21.To be security conscious with respect to guest, staff and hotel property/welfare and to report suspicious circumstances to your Outlet Manager.

22.To ensure the departmental area is maintained in a safe, hygienic and presentable state and to report any damage to furniture, fittings and equipment to your Outlet Manager.

23.To communicate positively with staff, colleagues and your Outlet Manager to ensure effective teamwork and high morale.

What we need from you