REQ13078 Chef de Partie (Open)

POSITION SUMMARY:

The Chef de Partie is responsible for working and supervising an assigned area or section in the kitchen, including all tasks related to food production within the section.  The Chef de Partie follows the instructions given by the Sous Chefs and Chef de Cuisine to ensure the quality and consistency is maintained and takes responsibility to organize and supervise the activities of the cooks to support the same goals.

PRIMARY RESPONSIBILITIES:

Works and supervises a specific area of an assigned Outlet ensuring the product consistency is attained and maintained regarding quality, appearance and tasteEnsures all employees perform the correct techniques and that they are familiar with relevant items and productsEnsures that all products and services are delivered accurately and in a timely manner while performing quality checks before serviceEnsures that working stations and kitchen equipment are organized, clean and tidy at all timesMonitors daily operations stock and reports any shortages to anticipate needs and demandMinimizes wastage and strives to reduce costEnsures items are stored properly with the correct labelingAssists with the opening and closing processes and procedures of the OutletEnsures the Chef de Cuisine, Senior Sous Chef and Sous Chefs are informed of daily operations, raising any problems or concerns such as item quality and employee performanceAssists with the training and development of cooks, openly sharing knowledgeEstablishes and maintains effective workplace relationshipsEnsures timely reporting of malfunctioning or maintenance deficiencies to appropriate areaMaintains and exceeds Food Safety Standards in line with company policy, or as directed by managementAssists to ensure the punctuality and appearance of all Outlet employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standardsAttends daily briefings and meetings when requiredAdheres to all Company policies and processesReports accidents, injuries and unsafe work conditions to supervisorsPerforms other reasonable job duties as assigned by supervisors from time to time

KEY PERFORMANCE INDICATORS:

Strong knowledge of relevant products, services and proceduresContinuous progress of Technical SkillsStaff retention and developmentHygiene Standards are met

QUALIFICATIONS:

Experience

Minimum 5 years professional kitchen experience with 2 years in a similar role in Five-star hotelsExperience in a high-volume operation, working with international teamsRelevant experience in a variety of cuisines, or a specific style/cuisine as relevant to the position
 

Education

Culinary diploma from an accredited schoolFood Safety training / certificate (ISO22000 preferred)

Skills

Hands-on, cuisine oriented primary skill setGood management and leadership qualitiesGood understanding of food costQuality management and quality controlFluent communication in English and Greek is a must; any other language will be considered as a strong advantage

   PERSONAL COMPETENCIES:

Attention to detailAchieves agreed objectives and accepts accountability for resultsDisplays a high commitment to delivering resultsLeads others to achieve business objectivesCommunicates effectivelyDisplays the highest level of integrityAbility to maintain discretionSelf-motivatedApproachable