Chef de Partie
Rosewood Hotels and Resorts
Job Description General Functions 1. Coordinate Menu´s quality, production and assist with development and design 2. Responsible for the Restaurant culinary operation and organization 3. To maintain a high level of quality and cleanliness in the working space 4. Maintain always a high safety and security level and positive attitude 5. Have a strong knowledge of the property, as well as the characteristics and benefits 6. Be familiar with Hotel facilities and hours of operation for Bars and Restaurants 7. Being aware of all meetings and functions taking place in the hotel 8. Give efficient, warm and kind service at all times, supervising performance of culinary team under his/her control9. Use tools and equipment with responsibility 10. Follows grooming standards 11. Being aware of staff policies and procedures 12. Participate in all mandatory meetings 13. Possess a strong knowledge about the department's operations, Departments Head and Executives 14. Perform emergency procedures with efficiency and ensuring good communication 15. Performs additional responsibilities as indicated by supervisor
Specific Functions 1.Learns and teach by practice, observation and study the various culinary skills. 2. Manages kitchen operations 3. Ensure the kitchen is properly staffed and supervise kitchen workers 4. Adheres to Hygiene standards set by the resort, as well as his / her staff 5. Make sure necessary ingredients are always on hand without any going to waste, including requisition and storehouse control6. Make sure everything is stored properly for safety and space efficiency\ 7. Must know how to cook in bulk without generating waste 8. Properly prepare food to avoid food-borne illnesses. 9. Adhere to standard operating procedures for food quality and ensure the kitchen is compliant with the regulatory requirements for food handling, sanitation and cleanliness
Working conditions: • To adhere to all Health & Safety regulations when performing, duties and responsibilities • Sous chefs are on their feet for extended periods of time.
Requirements of the Position: Excellent service attitude Two-year experience in position Detail oriented Able to train staff. Independent and comfortable working with little supervision
Specific Functions 1.Learns and teach by practice, observation and study the various culinary skills. 2. Manages kitchen operations 3. Ensure the kitchen is properly staffed and supervise kitchen workers 4. Adheres to Hygiene standards set by the resort, as well as his / her staff 5. Make sure necessary ingredients are always on hand without any going to waste, including requisition and storehouse control6. Make sure everything is stored properly for safety and space efficiency\ 7. Must know how to cook in bulk without generating waste 8. Properly prepare food to avoid food-borne illnesses. 9. Adhere to standard operating procedures for food quality and ensure the kitchen is compliant with the regulatory requirements for food handling, sanitation and cleanliness
Working conditions: • To adhere to all Health & Safety regulations when performing, duties and responsibilities • Sous chefs are on their feet for extended periods of time.
Requirements of the Position: Excellent service attitude Two-year experience in position Detail oriented Able to train staff. Independent and comfortable working with little supervision
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