Chef de Partie

What you will be doing:

• Supervision of kitchen in the absence of the Executive and Sous Chefs.  Delegate duties and responsibilities to kitchen employees to ensure service demands are met.
• Lead team members by setting a positive example. 
• Assist Executive Chef with menu preparation and ensuring adequate supplies are available for expected service.
• Liaise with Restaurant team members regarding the availability of menu items additions to the menu and any relevant changes.
• Maintain excellent presentation standards and cost control for all food and beverage outlets.
• Ensure strict stock rotation and minimum wastage.  Have stock control procedures implemented and maintained.
• Works with and coordinates the work of apprentices in the preparation and production of food as required.
• Prepares and ensures availability of mis en place as required.
• Keep all working areas clean and tidy. 
• Ensure all equipment is maintained serviced and cleaned.
• Assist with preparation of rosters ensuring that suitable and cost effective employee levels are maintained at all times.  Rosters to be authorized by appropriate department head. 
• Report any problems to the Executive Chef / Sous Chef

• Good presentation and influencing skills.
• Multicultural awareness and able to work with people from diverse cultures.
• Ability to work independently and has good initiative in a dynamic environment.
• Selfmotivated and energetic.
• Service oriented with an eye for detail.
• An ability to understand and navigate complex stakeholder environments
• Strong focus and passion for hotel operations
• Sound understanding of emerging trends in the industry
• Demonstrated ability to coach mentor develop and inspire teams
• Confident and articulate communication negotiation relationship and networking skills
• Time management skills with the ability to multitask
• Strong personal integrity
• Entrepreneurial spirit with drive ambition and high level of energy
• Good interpersonal skills with ability to communicate with all levels of team members

• Previous experience working as Chef with true passion for food and creative flair.
• Preferably with knowledge in French Cuisine 
• A strong understanding of food safety requirements.
• Ability to work independently and demonstrated initiative in a dynamic environment
• Strong focus and passion for hotel operations