Chef De Partie – Pastry

Job Description

The overall scope of the Sales Coordinator is to organise kitchen operations and prepare and serve a range of dishes, whilst supervising junior members of the Kitchen Brigade.

 

 

Responsibility

• Prepare in advance food, beverage, material, and equipment needed for the service.
• Cook and serve dishes according to the restaurant’s menu.
• Provide direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants, and Stewards.
• Clean and reset their working area.  
• In absence of the Manager, conduct shift briefings to ensure hotel activities and operational requirements are known. 
• Work with the Superior and People Services Manager to ensure the departmental performance of staff is productive. 
• Conduct on-the-job training in accordance with the departmental standards and procedures and maintain a record of progress for each staff member.
• Provide input for probation and formal performance appraisal discussions in line with company guidelines. 
• Ensure new staff attends Corporate Orientation within the first month of hire and departmental orientation is completed within the first two weeks.
• Coach, counsel, and discipline staff in breach of hotel policies and departmental procedures, providing constructive feedback to enhance performance.
• Work with superiors in the preparation and management of the department’s budget and be aware of financial targets.
• Recycle wherever possible and enforce cost-saving measures to staff.
• Log security incidents and accidents in accordance with hotel requirements.
• Communicate to their superior any difficulties, guest or internal customer comment on and other relevant information.
• Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

Experience and Qualifications

• Eligible for a working permit in country of hire
• Gastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc)
• HACCP certification
• Ability to work and communicate in a multinational environment
• English – excellent oral and written skills
• Ability to establish and retain effective working relationships with hotel staff and clients/vendors.
• Ability to identify and delegate tasks effectively.
• Excellent organizational and time management skills.
• Applies a professional, confidential and ethical approach at all times.
• Works in a safe, prudent and organized manner.
• Knowledgeable of food safety regulations.

Benefits and Others

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