Chef de Partie

Willbe responsible for the preparation and production of a wide range of modern pastries,desserts, breads, and other baked goods, according to RHG standard &maintain the FSSAI guidelines. Ensuring the highest quality of allpastry items in terms of taste, texture, presentation, and consistency. Assures that all kitchen personnel andservers are aware of specials, plate presentations and prices Assist personnel in checking all coolersand storage areas for cleanliness, quantity and quality of food products and toassure proper plate presentation and requisitioning procedures are followed. Prepares work checklist and organisesworkstations for each shift, maintaining high levels of productivity andsanitation at all times. Consults with Supervisor regardingmenus, controls the portioning and rotation of foods to contain food costs whilemaintaining the standards of Brand Hotels. Meet and exceeds customer and employeeexpectations by providing Yes I Can! service and teamwork Provides value added service tocustomers by doing whatever reasonable and possible to meet or exceed customerexpectations Communicates effectively with customers,co-workers and supervisors Demonstrates teamwork by co-operatingand assisting co-workers as needed Handles difficult situations effectively Meets Yes I Can! Service standards Performs other duties as required toprovide Yes I Can! service and teamwork Creates 100% guest satisfaction byproviding the Yes I Can! experience through performance that demonstrates thestandards of, genuine hospitality and exceeding guest expectations Givespersonal attention, takes personal responsibility and uses teamwork whenproviding guest service Listens,apologizes with empathy, finds a solution and follows through when resolvingguest problems ProvidesYes I Can! genuine hospitality and teamwork on an ongoing basis Assumesthe responsibility to notice when the guest is not satisfied and uses theirbest judgment as to when it is appropriate to use the 100% Guest Satisfaction Performsother duties required to provide the service brand behavior and genuinehospitality Adheresto Hotel policies and procedures Attends work on time as scheduled Follows hotel grooming and dressstandards Minimizes safety hazards by followingall safety rules Will report to Executive Pastry Chef Keeps immediate Supervisor promptly andfully informed of all problems or unusual matters of significance. Performs all duties and responsibilitiesin a timely and efficient manner in accordance with established companypolicies and procedures to achieve the overall objectives of this position. Maintains a favorable workingrelationship with all other hotel employees to foster and promote aco-operative and harmonious working environment. At all times projects a favorable imageof the Hotel to the public.