Chef de Partie

Chef de Partie is responsible for ensuring consistent production of high quality product and supervises workflow of the assigned station.

THE ROLE

• Provides inspirational leadership, clear vision and direction to team members to ensure delivery of the Capella brand, values and vision, to create an amazing experience for our guests and team members.
• Communicates expectations, recognises performance, and produces consistent desired business results.
• Ensures and provides flawless, upscale, professional and high-class guest service experiences as a role model and expertise in all kitchen related matters.
• Be an exemplary role model in inspiriting team members through strong demonstration of the Capella Culture and Service Philosophy.
• Assists Chef de Cuisine in the daily operations of assigned station and ensures that all station members comply with service standards, departmental policies and operating procedures set by the hotel.
• Strictly follows standard recipes, conversion recipes and product specifications. To produce a consistent, high quality product and provide a courteous, professional, efficient and flexible service at all times.
• To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned station to the standard set.
• Be flexible and adapt to required rotation within the Food & Beverage Department of the hotel and independently run the section you are assigned to.
• To maintain the general standards of the kitchen as well as implementation of the kitchen manual rules and regulations towards your section.
• Maintain an accurate logbook record of all productions, stock inventories, spoilage and breakage daily.
• Perform opening and closing of shift duties, including preparation of mis en place according to occupancy level and cleaning of all kitchen equipment at the end of the day
• To have a thorough understanding and knowledge of all Food & Beverage items in the menu and the ability to recommend Food & Beverage combinations and up sell alternatives.
• To ensure that the assigned station and surrounding area is kept clean and organized at all times and follow food safety SOP's.
• To monitor operating supplies and reduce spoilage and wastage. Ensures that stock is consistently kept at PAR level.
• To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to supervisors.
• Ensures that all colleagues adhere to the Health, Hygiene and Safety guidelines in accordance with the Food, Health, Hygiene and Safety manuals.
• Ensures that all station staff adhere to the proper use and maintenance of the kitchen machines and equipment used in the operation.
• Monitors and controls food inventory and operating supplies of the assigned station kitchen through accurate recording of inventory use and purchase.
• Report any issue or damages and breakdowns within working areas and the hotel to ensure a defect-free facilities and service amenities provided.
• Ensure all team members recognizes the importance of LQA and Forbes standards as to deliver excellent audit and service performance.
• Maintains strong working relationships with other departments to ensure effective communications for operational issues, serves as a role model for inter-departmental collaboration and support
• Be able to perform all tasks within the station and assist in shift coverage when necessary.

TALENT PROFILE

Qualifications

Work Experience

Technical Skills