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Chef
Chef De Partie Full Time
Responsibilities:
- Demonstrate a good sense of aesthetics, decorating and producing food products within the quality standard guidelines established by the hotel.
- Work closely with standard recipes and presentations in order to maintain the established quality level of the kitchen.
- Trains subordinates, particularly in their development and training process.
- Assume the responsibilities of the Jr. Sous Chef in his absence.
- Work neatly and cleanly, keeping work areas and walk-ins in accordance with sanitary standards.
- Maintains a cooperative working relationship with fellow employees.
- Respond properly in any hotel emergency or safety situation.
- Performs other tasks or projects as assigned by hotel management and immediate supervisor.
- Prepares and submits food production checklists and inventory reports.
Skills & Qualifications:
- Extensive experience in the kitchen field in the hotel industry. Must have international kitchen experience, resort experience will be a plus.
- Hospitality management background/apprenticeship in culinary.
- Must have full knowledge of cooking and presentation of food for all departments in this kitchen.
- Having full knowledge of sanitation requirements in handling food.
- Leadership and training skills.
