Job Description:
The Chef de Partie will uphold restaurant standards, respond to the instructions of the Executive Chef / Executive Sous Chef, and ensure guest dining requests and nutritional needs are met. Responsibilities include supervising kitchen staff, preparing and serving menu items according to standard recipes, and maintaining high service quality.
Key duties include:
* Maintaining quality, consistency, and presentation of food as per recipes.
* Supervising kitchen staff performance and correcting deficiencies.
* Assisting with daily shift scheduling.
* Monitoring food consumption and wastage to control portions and minimize waste.
* Communicating with other departments to ensure guest satisfaction.
* Performing cleaning tasks to adhere to health standards.
* Ensuring health, hygiene, and food safety practices are followed.
* Handling guest complaints to ensure satisfaction.
* Training and developing kitchen staff.
* Conducting shift briefings in absence of senior management.
* Presenting ideas to senior chefs.
* Attending training sessions and meetings.
* Arriving prepared with tools and equipment.
* Understanding and demonstrating restaurant policies and safety procedures.
* Performing additional duties as assigned.
Requirements include:
* Minimum 3-5 years experience in kitchen operations at a quality hotel, resort, or restaurant.
* Certificates in international cooking; Western cuisine preferred.
* Language skills: Spanish required; English a plus.
* Basic computer skills, leadership, customer service, and teamwork abilities.
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