Chef de Partie

FILINVEST HOTEL: CRIMSON RESORT AND SPA BORACAY

The Chef de Partie will play a key role in preparing and presenting high-quality dishes, ensuring consistency and excellence in every plate. You will be responsible for overseeing a specific section of the kitchen, working closely with other chefs to maintain efficient kitchen operations.

POSITION SUMMARY

• Keeps immediate superior promptly and fully informed of all problems or unusual matters of significance.
• Performs all duties and responsibilities in a timely and efficient manner in accordance with established Hotel policies and procedures to achieve the overall objectives of this position.
• Prepares reports as necessary to develop a more informative database for improved Management decision-making and critical evaluation of work activities.
• At all times, projects a favorable image of Crimson Resort & Spa to the public.
• Performs any other duties and tasks that may be assigned by immediate superiors from time to time.

SCOPE AND RESPONSIBILITIES

• Establishes and communicates customer service objectives which support achievements of Crimsons Mission and Vision.
• Monitors customer service levels and counsel's employees with alternative methods of responding to customer requests.
• Ensures that employees receive the training necessary to provide Only the BEST for our Guests! service.
• Determines customer delight level and needs by reviewing comment cards and talking to customers regularly.
• Provides staff with the skills training to be able to provide value added service to customers.
• Develops and implements strategies to achieve Employee Satisfaction Index goals.
• Creates a positive work environment for all employees.
• Develops employees to maximize potential and prepare for future promotional opportunities by conducting counseling sessions, determining developmental needs and allowing these needs to be met.
• Orient and trains qualified employees.
• Conducts effective employee meetings and counseling sessions.
• Determines, communicates, and monitors achievement of standards of performance on a timely basis.
• Ensures the preparation and service of high-quality food products.
• Monitors food preparation, presentation and timing in accordance with standard recipes.
• Controls the food dispense area during meal periods.
• Assists in food preparation as needed or as required
• Ensures the preparation and service of high-quality food products.
• Monitors the level of customer satisfaction.

Qualifications:

• Proven experience as a Chef de Partie or similar role in a hotel or resort setting.
• Specialization in Latin cuisine, with a deep understanding of traditional and modern Latin cooking techniques.
• Culinary degree or certification from a recognized institution.
• Strong knowledge of culinary arts, food preparation, and cooking techniques.
• Proficiency in food safety and sanitation standards.
• Ability to manage food costs, control inventory, and reduce waste.
• Excellent teamwork and communication skills.
• Ability to work in a high-pressure environment and manage time effectively.
• Flexibility to work shifts, including weekends and holidays.
• Knowledge of kitchen equipment operation and maintenance.
• Creative, with a passion for delivering exceptional dining experiences.
• Willingness to work in Malay, Aklan