Chef de Partie - Butchery

Press space or enter keys to toggle section visibility Job Summary Assist in any of the hotel s kitchens, contributing to the overall success of outlets, banquets, in accordance with the hotel s standards and financial goals. Be flexible to be assigned in different kitchens depending on where the need arises. Essential Duties and Responsibilities Guest Satisfaction Always provides a courteous and professional service. Manages all guest and associate complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily. Maintains positive guest and colleague interactions with good working relationships. Operations Organises and sets up the assigned section of the Food, Beverage and Kitchens as efficiently as possible to increase speed and maximise productivity. Ensures that all dishes from that section are prepared consistently and according to standard recipes. Assists the Sous Chef and Head Chef in ensuring that all culinary standards in that section comply with company and Hotel Policies and Standard Operating Procedures. Monitors food and operating costs and controls these by reducing waste. Trains the culinary associates in that section of kitchen in the skills necessary for them to perform their function. Works in any sections of kitchen including associate kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine. Ensures the sanitation standards for kitchen are being met. Is familiar with all sections of the kitchen to facilitate the flexible use of associates. Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage. To ensure effective food storage, stock rotation and labelling and to report any food wastage/spoilage to a sous chef/head chef. Talent & Culture Assists to oversee the punctuality and appearance of all Kitchen associates under your direction, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department s grooming standards. Assists in the training of the associates ensuring that they have the necessary skills to perform their duties with the maximum efficiency. Supervises the associates within the department, ensuring that the correct standards and methods of service are maintained as stated in the Departmental Operations Manual. Develops the skills and effectiveness of all Kitchen associates through the appropriate training, coaching, and/or mentoring. Supports, demonstrating and reinforcing Rosewood Hotels & Resorts Values and Culture Characteristics. Ensures that associates have a complete understanding of and adhere to associate rules and regulations. Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security. Standard Responsibilities Comply and adhere to the Rosewood company policies. Take on other tasks in addition to the ones stated, in a reasonable framework. Be always a brand ambassador and ensure brand integrity and clarity are always maintained. Model the company s culture, vision, mission and core values at all times. Ensure new technology and equipment is embraced, improving productivity whilst taking work out of the system. Company Industry Hotels Hospitality Department / Functional Area Chefs F&B Front Desk Keywords Disclaimer: Naukrigulf.com is only a platform to bring jobseekers & employers together. Applicants are advised to research the bonafides of the prospective employer independently. We do NOT endorse any requests for money payments and strictly advice against sharing personal or bank related information. We also recommend you visit Security Advice for more information. If you suspect any fraud or malpractice, email us at abuse@naukrigulf.com People Looking for Chef de Partie - Butchery Jobs also searched #J-18808-Ljbffr