Chef De Partie - Indian Cuisine

Description

Organise kitchen operations and prepare and serve a range of dishes while supervising junior members of the Kitchen Brigade. Ensure adherence to local health, safety, compliance regulations, and brand standards.

Responsibilities and Duties

Brand Principles: - Be you – Be natural, professional, and personable in your interactions. - Get ready – Stay observant and prepared for any situation. - Show you care – Welcome and connect thoughtfully with guests. - Take action – Show initiative, ownership, and go the extra mile. Financial Returns: - Assist Supervisor in the preparation and management of the department’s budget. People: - Support Supervisor in manpower planning and management. - Provide direction to kitchen helpers, Demi Chefs, Cooks, Commis, Kitchen Attendants, and Stewards. - Communicate operational difficulties, guest feedback, or internal issues to superiors. - Maintain effective working relationships with all employees. Guest Experience: - Participate in menu planning considering ingredient availability, kitchen skill sets, and hotel standards. - Prepare meals for assigned sections and assist in ensuring timely, high-quality food service. - Coordinate smooth service flow, including food pass and pick-up areas. Responsible Business: - Attend daily briefings, meetings, and training sessions. - Prepare food, materials, and equipment in advance of service. - Maintain cleanliness and reset working areas after shifts. - Uphold all hotel and departmental policies including: - House Rules and Regulations - Health and Safety - Grooming Standards - Quality, Hygiene, and Cleanliness - Conduct shift briefings when Manager is absent. - Follow OH&S (Occupational Health & Safety) guidelines and ensure safe working practices. - Report and log any security incidents, hazards, or accidents in accordance with hotel procedures.

Qualifications and Requirements

- Minimum 2 years’ experience as Chef De Partie or equivalent combination of education and experience. - Possession of valid food service permit or health/food handler certificate as required by local authorities. - Strong interpersonal and communication skills with ability to engage customers, employees, and third parties. - Demonstrated problem-solving and training abilities.

Working Condition

Working hours

Willingness to work flexible hours, including evenings and weekends