Chef de Partie
Chef de Partie
Description
You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. To supervise the assigned station / section of the outlet kitchen, in order to prepare a consistent, high quality product and ensure courteous, professional, efficient and flexible service that supports the outlet’s operating concept and Hyatt International standards.
Responsibilities
•Assume the role of liaison between all departments within the culinary division and all other hotel departmentSupport senior leadership by developing and assuming basic management responsibilities
•Supervise the preparation and cooking of various food items
•Develop and implement creative menu items that adhere to Hyatt brand standards
•Plan, coordinate & implement special events and holiday functions
•Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
•May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs
•Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
•Monitor food production, ordering, cost, and quality and consistency on a daily basis
•Ensure proper safety and sanitation of all kitchen facilities and equipment
Qualifications
Minimum 2 years work experience as Chef de Partie or 3-4 years as Demi Chef de Partie/Commis in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.
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