Culinary Leader

The Chef de Partie is responsible for the preparation of menu items for all event orders, ensuring they are presentable and meet required standards.

Main Duties & Responsibilities:

• To check all event orders and prepare mise-en-place for necessary items.
• To supervise staff to maintain high standards of service.
• To prepare food for buffets in a visually appealing manner.
• To work closely with stewarding staff to ensure work areas are clean and hygienic at all times.
• To coordinate with butchers regarding food items needed for buffets, functions, etc.
• To double-check areas of responsibility to ensure tasks are completed properly.
• To assist in briefing staff to improve working methods.
• To carry out reasonable duties as requested by department head.
• To maintain cooperation among staff.
• To report for duty on time, clean and tidy, wearing correct uniform and name badge, and sign attendance record at start and end of shift.
• To train, develop, guide, and motivate colleagues.
• To assist other departments when required.
• To attend departmental communication meetings and training sessions, and operate in line with received instructions.
• To be responsible for a clean and tidy working area.
• To be aware of activities/events operating within hotel to promote and maximize sales.
• To suggest means and ways of reducing costs without affecting quality and standard of hotel.
• To ensure energy and water saving.
• To report any maintenance defects to an immediate supervisor or engineering department.
• To operate equipment according to operating guidelines.
• To have full knowledge of hotel safety and emergency procedures.
• To comply with statutory and legal requirements for fire, health, and safety, hygiene, licensing, and employment.
• To be aware of local customs.
• To adhere to hotel rules at all times.
• To support hotel's environmental projects.