Job Description: Chef de Partie
The Chef de Partie is responsible for maintaining restaurant standards and responding to the instructions of the Executive Chef / Executive Sous Chef. The role involves accommodating dining requests and nutritional needs of guests while supervising kitchen staff. The Chef de Partie must prepare and serve menu items according to the restaurant's standard recipes and quality expectations.
Responsibilities include:
* Maintaining the quality, consistency, and presentation of all food prepared and served.
* Supervising kitchen associates and addressing any deficiencies in performance or behavior.
* Assisting with daily shift scheduling based on staffing and productivity guidelines.
* Monitoring food consumption and wastage to ensure portion control and minimize waste.
* Communicating with F&B Service and other departments to ensure guest satisfaction.
* Performing cleaning tasks using standard products to adhere to health standards.
* Ensuring compliance with health, hygiene, and food handling practices.
* Handling guest complaints to ensure satisfaction while safeguarding the restaurant's interests.
* Training and developing kitchen staff to optimize productivity.
* Conducting daily shift briefings in the absence of senior management.
* Presenting innovative ideas to the Executive Chef and Sous Chef.
* Participating in training sessions and meetings as required.
* Arriving punctually in full uniform, prepared with necessary tools and equipment.
* Understanding and demonstrating departmental and restaurant policies and procedures.
* Performing additional duties such as cleaning spills or following up on guest requests.
* Completing any other tasks assigned by the Executive Chef / Sous Chef.
* Being familiar with fire, evacuation, health, and safety procedures, ensuring team compliance.
The position requires a commitment to flexibility, teamwork, and adherence to safety standards. Candidates should possess basic computer skills, strong leadership, and customer relation abilities. Minimum experience of three to five years in a quality-rated hotel, resort, or restaurant, with certifications in international and Western cuisine preferred. Language requirements include Spanish, with English being a plus.
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