About The Role

•    Assist the Chef de Cuisine and the Sous Chef in the Operation and to replace them in their absence.
•    Supervises staff and ensures high levels of food preparation to deliver an excellent Guest and Member experience.  A Chef de Partie would also be required to assist with food cost controls. 

Key Duties and Responsibilities  

•    Gives tasks to Demi Chefs and Commis Chefs and checks that they are carried out correctly.
•    Maintains good employee relations and motivates colleagues.
•    Checks the main information board regarding changes in any banquet or other information regarding the organization.
•    Make sure the night is covered and pass all information on to the next shift.
•    Ensures HACCP forms are completed and hygiene standard is maintained.
•    Ensures all food preparation meets standards.
•    Prepares and presents high-quality food.
•    Keeps all working areas clean and tidy and ensures no cross-contamination.
•    Prepares all mise-en-place for all relevant menus.
•    Assists in positive outcomes from guest queries in a timely and efficient manner.
•    Ensures food stuffs are of good quality and stored correctly.
•    Contributes to controlling costs, improving gross profit margins, and other departmental and financial targets.
•    Assists other departments wherever necessary and maintains good working relationships.
•    Assists Head Chef/Sous Chef in training all staff in compliance with company procedures.
•    Reports maintenance, hygiene, and hazard issues. 
•    Complies with hotel security, fire regulations, and all health and safety and food safety legislation.
•    Assist and monitor Commis Level

Experience & Educational Requirements

•     2-3 years in a similar role in a five-star hotel.
•    Supervisory experience
•    Positive attitude
•    Good communication skills
•    Ability to work under pressure
•    Ability to work on own or in teams
•    Ability to make decisions
•    Ability to administer disciplinary action
•    Good product knowledge
•    Ability to produce checklists
•    HACCP control knowledge
•    Understanding Differences
•    Drive for Results 
•    Organized and disciplined, dedicated and loyal (essential)

About The Role

•    Assist the Chef de Cuisine and the Sous Chef in the Operation and to replace them in their absence.
•    Supervises staff and ensures high levels of food preparation to deliver an excellent Guest and Member experience.  A Chef de Partie would also be required to assist with food cost controls. 

Key Duties and Responsibilities  

•    Gives tasks to Demi Chefs and Commis Chefs and checks that they are carried out correctly.
•    Maintains good employee relations and motivates colleagues.
•    Checks the main information board regarding changes in any banquet or other information regarding the organization.
•    Make sure the night is covered and pass all information on to the next shift.
•    Ensures HACCP forms are completed and hygiene standard is maintained.
•    Ensures all food preparation meets standards.
•    Prepares and presents high-quality food.
•    Keeps all working areas clean and tidy and ensures no cross-contamination.
•    Prepares all mise-en-place for all relevant menus.
•    Assists in positive outcomes from guest queries in a timely and efficient manner.
•    Ensures food stuffs are of good quality and stored correctly.
•    Contributes to controlling costs, improving gross profit margins, and other departmental and financial targets.
•    Assists other departments wherever necessary and maintains good working relationships.
•    Assists Head Chef/Sous Chef in training all staff in compliance with company procedures.
•    Reports maintenance, hygiene, and hazard issues. 
•    Complies with hotel security, fire regulations, and all health and safety and food safety legislation.
•    Assist and monitor Commis Level

Experience & Educational Requirements

•     2-3 years in a similar role in a five-star hotel.
•    Supervisory experience
•    Positive attitude
•    Good communication skills
•    Ability to work under pressure
•    Ability to work on own or in teams
•    Ability to make decisions
•    Ability to administer disciplinary action
•    Good product knowledge
•    Ability to produce checklists
•    HACCP control knowledge
•    Understanding Differences
•    Drive for Results 
•    Organized and disciplined, dedicated and loyal (essential)