Demi Chef de Partie (LPM Restaurant & Bar)

PURPOSE OF DUTY:

To support the Chef De Partie on preparing, cooking and presenting dishes in the assigned section following LPM standards.

LPM DUTIES/VALUES:

• To treat all your colleagues and guests as you will treat your family and friends
• Greet all your colleagues when you arrive before starting your duties
• Always be punctual, wearing the correct uniform respecting the grooming standards
• Be smiley, friendly and respectful with all our guests and your colleagues
• Always ensure to provide the full LPM experience to all our guests
• Seize every opportunity to explain the LPM concept and signatures dishes/drinks to new guests
• Seize every opportunity to develop your own skills/knowledge and share it with others
• Create a positive and open-minded environment for all
• Support and help your colleagues, always work as a team
• Stay honest, authentic and always seek to go to the extra mile
• Embrace and respect all cultural differences

LPM DUTIES & RESPONSIBILITIES:

Communication

• To attend bi-daily team briefing actively.
• To efficiently communicate and report to relevant supervisors and co-workers in a transparent way.

Guest Relations

• To recognize guests preferences and anticipate them.
• To handle all guests complaints in a friendly and effective way, if escalated, to report to upper management.

Operations

• To always act and perform accordingly to LPM standards.
• To maintain all mise-en-place at a sufficient level to ensure an uninterrupted flow of food before and during the service period whilst controlling the quality, consistency, appearance and taste.
• To check incoming goods are consistent with the relevant order sheet, quality specification and transferred to the appropriate section of the kitchen whilst ensuring wastage is kept to a minimum.
• To always ensure an excellent guest experience.
• To successfully follow daily duties and role responsibilities.
• To respond quickly and positively to changes within your job role, showing flexibility.

QUALIFICATIONS:

Essential:

• Culinary arts certificate or related hospitality qualification preferable
• Basic food hygiene certificate.

EXPERIENCE:

Essential

• Minimum of 2 years’ experience working in restaurants or hotels in a similar position.

Desirable

• Working experience in Michelin star restaurant

Skills:

• Basic knife skills.
• Interpersonal skills
• English – excellent oral and written
• Attention to details, speed and accuracy
• Working attitude
• Multi-tasking skills.

Competencies:

• Communication
• Teamwork
• Organizational and time management
• Stress management
• Familiarity with SOPs and recipes
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards.

Apply now by sending your CV to [email protected]