Chef De Partie - In Room Dinning
Fixed Term - Full TimeJob Overview
The Chef de Partie - In Room Dining, serves as a tactical leader within the In Room Dinning team, by organizing section operations and supervising junior staff to ensure the consistent preparation and service of high-quality dishes. He/She also ensures strict adherence to health, safety, and hygiene standards while minimizing wastage.
Key Responsibilities
- Prepare all food, beverages, materials, and equipment required for In-Room Dining service in advance.
- Cook and serve dishes in strict accordance with the In-Room Dining and restaurant menus.
- Provide clear direction and leadership to Kitchen helpers, including Demi-Chef de Parties, Commis, and Stewards.
- Clean and re-set the working area to maintain impeccable operational and hygiene standards.
- In the absence of the Sous Chef, conduct shift briefings to ensure all hotel activities and specific In-Room Dining operational requirements are communicated to the team.
- Conduct on-the-job training following departmental procedures and maintain detailed progress records for each staff member.
- Provide essential input for probation periods and formal performance appraisal discussions for junior staff.
- Ensure new team members attend hotel orientation within their first month and complete departmental orientation within two weeks of hiring.
- Coach, counsel, and discipline staff regarding breaches of hotel policy, providing constructive feedback to improve performance.
- Assist superiors in preparing and managing the department’s budget while staying mindful of financial targets.
- Log all security incidents and accidents in compliance with hotel requirements.
- Escalate difficulties, guest comments regarding their dining experience, or relevant internal information to superiors immediately.
- Perform additional tasks and responsibilities as assigned based on the evolving needs of the business and the hotel.
Skills, Knowledge and Expertise
- Minimum of two years’ experience in a similar position or as a Demi Chef De Partie preferably in a 4/5-Start rated International Hotel
- Knowledgeable of food safety regulations
- Ability to work as part of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions
- Excellent written and verbal communication skills
- Ability to establish and retain effective working relationships with hotel staff and clients/vendors
- Ability to identify and delegate tasks effectively
- Excellent organizational and time management skills
- Applying a professional, confidential and ethical approach at all times
- Working in a safe, prudent and organized manner
- Proficiency in Microsoft Office preferred