Chef de Partie - Bakery

What will I be doing

As the Chef de Partie, you will be responsible for performing the following tasks to the highest standards:

• Responsible for restaurant food production, including breakfast, room order, dinner and staff meal.
• Prepare menus as required in a timely manner and strictly in accordance with the recipe, standards and the standard of plating.
• Maintain compliance with FSAA requirements in all aspects of hotel operations.
• Operate all equipment, appliances and machines properly.
• Assist the Chef in maintaining focus in personnel training of new and current staff, work on SOP improvement and continuous improvement in all other areas.
• Actively participate in kitchen meetings to maintain continuous improvement of kitchen operations, achieve goals and maintain smooth communication.
• To do takeout work or work outside the kitchen when required.
• Ensure that all kitchen staff are informed about occupancy rates, forecast plans and revenue.
• Respond to each request to the satisfaction of the guest.
• Active learning and appropriate change where required.
• Accept constructive criticism with an open mind.
• Follow any new menu changes requested by the Chef and any working methods for new menus, daily specials and promotions.
• Work closely with the Chef in ordering food quantities for the day, maximise the use of food produce to eliminate waste and obtain the best rate of return.
• Regularly check on all equipment belonging to the department to ensure they are in good working order, report any problems to the Head Chef if necessary.
• Ensure that recipes and costs exist and are updated.
• Monitor the quality and quantity of food to ensure the maximum economy of raw materials.
• Attend monthly management meetings, operations meetings and organizes departmental meetings in the absence of the Chef.
• Check the quality of food prepared by staff according to the required standards and make necessary adjustments.
• Work closely with the Chef to determine the menu selection in regular meetings to satisfy both the guest and the segment.
• Master the use of all electrical equipment in the kitchen and observe how to handle them safely and carefully.
• Understand, practice and promote the teams working methods at all times to achieve the mission and objectives and the overall standards of the department.
• Ensure that all staff are fully aware of the hotels fire and life safety / emergency procedures
• Adopt the hotels safety policy.
• Perform any other reasonable duties and duties as assigned.

What are we looking for

• High school or equivalent, preferably from a professional culinary school.
• 1 to 3 years kitchen management experience in a 4 or 5-star hotel restaurant