To uphold restaurant standards and respond to the instructions of the Executive Chef / Executive Sous Chef, the Chef de Partie will accommodate dining requests and nutritional needs of guests while supervising and directing kitchen staff. The role involves preparing and serving all menu items according to the restaurant's standard recipes and quality standards.
Chef de Partie must perform duties courteously, safely, and efficiently, adhering to Nonna Bazaar’s policies and procedures to maintain high service levels.
Responsibilities include:
* Maintaining quality, consistency, and presentation of all food prepared and served, following standard recipes.
* Supervising kitchen staff performance and addressing deficiencies.
* Assisting in preparing daily shift schedules based on staffing guides and productivity needs.
* Monitoring food consumption and wastage to ensure proper portion control and minimize waste.
* Communicating with F&B Service and other departments to ensure guest satisfaction.
* Performing cleaning tasks with standard products to meet health standards.
* Ensuring all kitchen staff observe health, hygiene, and food handling standards.
* Handling guest complaints to ensure satisfaction while protecting restaurant interests.
* Training and developing kitchen staff to improve productivity and work practices.
* Conducting daily shift briefings in the absence of senior management.
* Presenting innovative ideas to the Executive and Sous Chefs.
* Attending training sessions and meetings as required.
* Arriving on time, in full uniform, with necessary tools and equipment.
* Understanding and demonstrating departmental standards and procedures.
* Performing additional duties such as cleaning spills and fulfilling special guest requests.
* Completing other duties assigned by the Executive or Sous Chef.
* Being knowledgeable of fire, evacuation, health, and safety procedures, and ensuring staff compliance with legislation and policies.
All staff should be committed to their roles and adaptable to flexible duties within the restaurant environment.
Additional requirements include:
* Working effectively in a team with minimal supervision.
* Possessing basic computer skills.
* Exhibiting strong leadership and customer relation skills.
* Having extensive knowledge of hotel services and facilities.
* Minimum of three to five years of experience in kitchen operations at a quality-rated hotel, resort, or restaurant.
* Certificates in international cooking, with Western cuisine preferred.
Language requirements: Spanish is essential; English is a plus.
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