Senior Chef De Partie Cold Kitchen

Responsibilities:

1. Prepare the daily mise en place and food production in different sections of the main kitchen.
2. Coordinate daily tasks with the Sous Chef or Director of Culinary.
3. Follow the instructions and recommendations from the immediate superiors to complete the daily tasks.
4. Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes, and preparation techniques.
5. Instruct and lead subordinates through their daily requirements in food preparation and actively take part in the setup and supervising of buffets and special functions.
6. Coordinate and participate with other sections regarding cleanliness, wastage, and cost control.
7. Consult and check on daily requirements, functions, and last-minute events.
8. Guide and train subordinates daily to ensure high motivation and an economical working environment.
9. Interact positively with management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.
10. Produce a high volume of work in a timely manner that is accurate, complete, and of high quality.
11. Come to work regularly and on time, follow directions, take criticism, get along with coworkers and supervisors, treat coworkers, supervisors, and members/guests with respect and courtesy, and refrain from abusive, insubordinate, and/or violent behavior.
12. Read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Write reports, business correspondence, and procedure manuals.

1. 12 years hotel experience in a similar role.
2. Excellent leadership and supervisory skills with a hands-on approach.
3. Strong communication skills and attention to detail.
4. Working understanding of food safety standards and HACCP.