Chef de Partie

Vida The Hills is currently looking for Chef De Partie. Candidates should have at least 4 years experience in kitchen, preferably in hotel industry.

Job Purpose:

To assist in the preparation, production, duties and responsibilities of his/her Culinary Section as assigned by the Executive Chef. Give full support to the, Sous Chef, Chef, Chef de Cuisine and Executive Sous Chef when need for other Culinary related events in the hotel

Job Description:

• Assist the CDC, Sous Chef in performing his duties and acts in his absence.
• Attends daily Sous Chef briefing/F&B briefings/Catering meetings/HACCP meeting and any meetings invited or assigned.
• Maintains good and open-minded relationships with other F&B section heads, outlets and other departments within the hotel.
• Ensure all HACCP records are kept on time and in a professional set up as set by Executive Chef.
• Supervise and allocate work to ambassadors, according to their knowledge and skill level.
• Submit new proposals to the CDC or Sous chef for discussion prior to food tasting.
• Assist in developing recipes and presentation pictures for new menus and standards accurately and always update them.
• Maintains a logbook during the CDC and Sous Chefs day off record all daily reports and complaints.
• Keeps and reports any incident, problems and complaints to CDC, SC and Executive Chef.

Cost Management

• Checks on daily base reports to monitor cost and improvement possibilities to control food cost.  
• Assists Executive Chef to keep food cost within the assigned budget to ensure profitability
• Assist Receiving of all goods (Meats, Seafood, Grocery, Fruits, Vegetable, Diary)
• Assist Food stores belongs to Kitchen (Fruits, Vegetable, Diary)
• Assist effective storage and stock levels in all stores, walk in fridges and fridges
• Assist the daily ordering and requisitions to meet budgeted food cost without effecting quality.
• Assist and control production of all Food in the Kitchens.
• Ensures the hotel cost control policies and procedures are followed
• Contributes to overall profits, through prevention of wastage and maximizing use of raw materials

Maintaining Standards

• The highest quality of our Food, Beverage & Services provided regardless in the guest areas or heart of the house must be the main focus.
• Walk show kitchens and Heart of House kitchens to ensure all is according to standards.
• Showing a positive, energetic and caring attitude at all times towards guests and ambassadors.
• Assists the management to ensure the hotel’s high standards are maintained and improved continually.
• Enforce on daily basis SOP’s are being followed
• Assists the Executive Chef in maintaining equipment in good condition at all times to maximize operating life and keep records as per system.
• Attends all training sessions and courses, briefings and meetings as required.
• Enforces fire safety as per hotels policies.
• Enforce tools and equipment are handled and maintained properly.

Safety, Hygiene and Cleanliness

• Follow HACCP and local Hygiene laws at all times
• Ensures hygiene and cleanliness all around the kitchen, food production and food storage areas during active walks per shift
• Ensures standard of food quality and safety at all times during active checking per shift.
• Assist maintaining and enhances ambassadors grooming and personal hygiene according to hotel policies
• Control cleaning and hygiene in all walk-in fridges and fridges (Meats, Seafood, Grocery, Fruits, Vegetable, Diary)

Training

• Oversees and / or conducts training as well as implementation of regular Training programs

• Attends all training sessions and courses, briefings and meetings as required.
• Follow HACCP and local Hygiene law training courses
• Attend Hotel provided training classes to upgrade your own skills and knowledge