Chef de Partie

Company: Ocean Hotels Barbados

JOB SUMMARY

This person assumes full responsibility for the day to day operation of their department, which includes all preparation, production, planning, supervision, delegation and control.  This person promotes teamwork, morale, honesty and discipline.   Must have knowledge of all menu items and be able to assist other champions.  Maintain established quality standards.  

JOB SCOPE

This position functions in various food outlets and will be challenging.  This job entails efficient food preparation, presentation,  product handling and paying attention to detail for the satisfaction of our guests.  Also, self-motivation and flexibility is the key to one’s personal development. 

KEY RESPONSIBILITIES AND ACCOUNTABILITIES:

• Maintain a clean and organized kitchen.


• Need to have enough flexibility to respond to any call from the hotel; any day or any hour.


• To deputize in the Junior Sous Chef or Sous Chef absence and take charge of the kitchen when directed to do so 


• Responsible for ordering.


• Responsible for scheduling.


• Able to handle disciplinary action when necessary.


• Evaluate champions during probationary and review periods.


• Report any accidents within 24 hours in accordance with standards.


• Able to handle their own butchery if necessary.


• Attend any appropriate meetings.


• Continued communication with Executive Chef/Executive Sous Chef/Sous Chef/Junior Sous Chef to meet quality and cost standards.


• Inspect incoming produce, meats, fish etc., and ensure proper storage and rotation, as well as daily inspection of dates of items in the refrigerators in compliance with all health department regulations.


• Adhere to the established safety standards and also assist in the prevention of accidents by being aware of hazardous situations.


• Assist in inventory counts and controls.


• Retrieve items from the storeroom as needed.


• Prepare the daily production list.


• All In-Room Dining orders must be delivered within 30 as per AAA Five Diamond Standards 


• All food is prepared to order as per AAA five Diamond Standard 


• All food is served at proper temperature as per AAA Five Diamond Standard, hot food served hot and cold food served cold


• To clean as you go, stop and clean work area before and after each service


• Log the daily temperatures of freezers, refrigerators and food on the buffets.


• 48 hours of recorded training pre year 


• To assist with planning and conducting training for your direct reports 


• Take care of food orders for their outlet.


• Receive and check food items from requisition orders.


• Responsible for training within their outlet and recording it.


• Meet with guests wherever necessary in order to honor any special request or requirement.


• Brief staff all necessary information in regard to daily specials, special guest’s needs or allergies, etc


• Practice proper recycling procedures and kitchen energy management.


• Planning and forecasting.


• Report daily in the kitchen's logbook.


• Conduct daily departmental meetings to ensure proper communication and tasks to be accomplished.


• Must be familiar with all equipment and machinery including safe operation and maintenance.


• Be ready 30 minutes prior to any banquet event.


• Participate in development of the menu and daily specials.


• To ensure that all meals, and snacks are correctly prepared, cooked and served to established standards.


• To make sure all daily reports are done


• To check with restaurants for any guest complaints or queries 


• To make sure staff is brief before and after service

EDUCATION AND EXPERIENCE

• Secondary level education is required.


• certificate or Degree from a culinary school would be an asset


• 2 years of Chef de Partie experience in a AAA Four or Five Diamond Hotel/Restaurant or similar upscale restaurant or 8 years experience in a reputable high end Fine Dining establishment

• Have supervisory experience or training would be an asset 

KNOWLEDGE/SKILLS/ABILITIES

• Client Service Orientation.


• The ability to work under pressure.


• Demonstration of sound judgment.


• Must be familiar with all kitchen equipment and machinery.


• Must have his/her tools to perform assigned duties.


• Knowledge of kitchen terminology required.


• Advance culinary and artistic skills.


• Knowledge of all other kitchen departments.


• Extensive knowledge of buffet work.


• Well-rounded culinary skills – cooking methods, soups, sauces, basic garde manger skills and baking skills, product identification and preparing stocks.


• The ability to plan, organize, delegate and be consistent.


• The ability to perform mathematical calculation including but not limited to conversion of recipes, inventories etc………


• Good handwriting, reading, listening and computation skills are necessary.

WORK CONDITIONS

• Must be in good physical condition:  to stand for 8 consecutive hours.  Also walk, kneel and bend.


• Able to lift a minimum of 50 pounds.


• Must be able to sustain the heat and cold of the kitchen.    

• Assist with special duties in the event of an emergencies or non routine matters, in case of a hurricane or natural disaster