Chef de Partie - Bvlgari Hotel Milano

Job Overview: 

Chef de partie has to ensure that all procedures are performed to the hotel’s standards. Performs the responsibilities of his position and assists where necessary to ensure optimum service to guest/visitors.

During the service he’s the responsible of the preparation of all dishes made in his section. 

Qualifications:

• good knowledge of food preparation


• good knowledge of HACCP procedures 


• Ability to maintain a high standard of cleanliness in the kitchen


• Ability to assist and organize the colleagues with the “Mise en Place” and service


• Goodwill in the search of new recipes and new dishes.

Desirable:

• Previous experience in a gourmet restaurant.


• Good ability to work in a team.


• Good ability to manage teamwork.

Essential Skills:

1. Ability to enforce hotel’s standards, policies, and procedures. 
   
   
   
   1. Ability to work with precision, realizing good preparations that are required.
   
   
   2. Maintain concentration and think clearly when taking care of various activities at the same time (multitasking).
   
   
   3. Ability to prioritize, organize and follow up.
   
   
   4. Propose new ideas to the Sous Chefs, and the Executive Chefs.
   
   
   5. Identify problems and propose solutions or alternative ideas. 
   
   
   6. High attention to details.
   
   
   7. Ability to work well under the pressure of coordinating many requests at any given time.
   
   
   8. Ability to perform job functions with minimal supervision.
   
   
   9. Ability to be flexible as the job changes.
   
   
   10. Be an ambassador to Bulgari Hotels & Resorts Company at all times, in and outside of one’s workplace.
   
   
   11. Ability to focus attention on details.
   
   
   12. Ability to work cohesively with co-workers as part of a team.
   
   
   13. Ability to maintain clean and tidy the work place.
   
   
   14. Ability to practice lateral service within the Kitchen department and in the Hotel.
   
   

Primary job functions: 

1. Check the ODS 


2. Prepare the list of daily works.


3. Organize the place of work in order to have a clean and efficient space.


4. Organize the job of the team of his partie.


5. Take care of ordinary food production according with the Sous Chefs.


6. Interest in the preparation of dishes and their study and composition.


7. Follow carefully the instructions given by the sous chefs.


8. Follow as closely as possible the application of HACCP.


9. Pay attention to the use of refrigerator space, always using the rule of first in first out.


10. Care of the cleanliness of workstation.