Executive Chef De Partie
il y a 4 heures
Job Title: Chef De Partie
Job Summary:
We are seeking a highly skilled and experienced Chef De Partie to join our culinary team at Mövenpick Hotels & Resorts. As a key member of our kitchen team, you will be responsible for supervising the assigned station, producing high-quality products, and ensuring a courteous and professional service to our guests.
Key Responsibilities:
- Supervise the assigned station and ensure a smooth and efficient operation.
- Produce high-quality products that meet our standards and exceed our guests' expectations.
- Ensure a courteous and professional service to our guests at all times.
- Motivate and supervise employees to follow and learn from.
- Run the day-to-day operation of the kitchen in the absence of the Sous Chef or senior Chef on duty.
- Taste and season food appropriately and ensure it is well presented and of the standard and quality required before serving it to the guest.
- Distribute work equally to employees and follow up instructions as per hotel standards.
- Train and develop junior chefs.
- Expedite the food pass for a la carte restaurants.
- Communicate and pass on information and confirm the comprehension of information with staff and ensure a smooth uninterrupted operation and service to our guests.
- Discipline and ensure the quality of employees' work in the absence of a senior Chef.
- Act as a liaison between the Executive Chef, Executive Sous Chef, and other senior Chefs and the line employees.
- Create, prepare, and present menu items and specials as well as recipe preparation and cost calculation.
- Prepare fermented goods, baked products, cakes, pastries, puddings, and desserts using classical and traditional Western Food Techniques.
- Report in the kitchen at your station at scheduled times regardless of beginning of shift or returning from meal break.
- Follow instruction and work closely with the senior chef, Executive Sous Chef, and Executive Chef.
- Work as directed on station of assignment under the appropriate senior chef.
- Report in the kitchen at your station at scheduled times regardless of beginning of shift or returning from meal break.
- Wear uniforms according to Mövenpick standards.
- Work closely with standard recipes, photos, and plate presentations in order to maintain quality standards and presentation in accordance with Mövenpick established guidelines and standards.
- Work neatly and clean; keeping all work areas and refrigerators organized and in accordance with sanitary requirements.
- Follow HACCP guidelines and municipality regulations at all times.
- Follow clean as you go policy and keep work area clean at all times.
- Proactively learn, test, and sample all world cuisines by whatever means possible.
- Keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels.
- Maintain a cooperative working relationship with fellow employees.
- Perform other tasks or projects as assigned by hotel management and staff.
- Leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover SOP.
- Accommodate all food server's requests when possible regarding guest's dietary requirements, personal preference, and requests.
- Handle and rotate food according to established procedures.
- Maintain the work area and equipment in a safe and sanitary manner.
- Maintain a positive attitude and a professional disposition.
- Maintain a full line of communication with supervisors and fellow workers and all hotel associates.
- Prepare and plate items (food orders) received from F&B staff regardless of hand-written or computer printed media in a timely and accurate manner.
- Work closely with the senior chef in preparing mise en place.
- Check and complete mise en place pars in setting up the station.
- Turn off all equipment ensuring no safety hazard has been left behind.
- Set up station properly and on time for each service period.
- Ensure all food is prepared by recipes designated by the Sous Chef or senior chef.
- Ensure quality and quantity meets our standard.
- Notify Sous Chef or senior chef of any problems or complaints as when they arise.
- Not leave your section without doing the final check.
- Be able to work in another area when needed and take part in cross-training when directed.
- Be able to assist in same-day preparation and advance preparation for another station as instructed by the supervisor.
- All food items for storage must be covered, dated, and labelled according to established guidelines, standards, and checklists.
- Be able to work unsupervised.
- Be able to be flexible to the business demands and working hours.
- Switch off and clean oven tops, kitchen equipment, and work areas as well as all work surfaces throughout the working day.
- Assist and direct the stewards with the daily cleaning tasks.
- Follow all kitchen regulations as outlined and directed.
- Swipe in and out has to be done in uniform, not before getting changed.
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